Thai Curry Chicken Soup

This is the one that started it all for me.  We had been ordering this from our local Thai restaurant and it was delicious!  Shortly, we realized that they used some ingredients that caused allergy problems for my family.  We didn’t want to lose this delicious dish, so we experimented.  Amazingly, our first attempt was a success.  And so, I was inspired that us mere mortals could create amazing food.

Ingredients:

• 3 x 14oz cans coconut milk (Aroy-D is preferred)
• 3 x 4oz jars red curry paste (Thai Kitchen is preferred)
• 3 tsp sea salt
• 3 Tbsp dried basil
• 2 cups chicken stock
• As much veggies as you want
• 2 packages chicken breasts, cut into approximately 1” cubes

Directions:

1. Cut the chicken into bite-sized cubes or ¼” to ½” slices.
2. Dump the ingredients, except the chicken, into the instant pot.
3. Set the Instant Pot to “Fowl” or whatever that is.
4. When finished, release the steam manually.
5. Serve over rice.
6. Grab seconds before it’s gone.