Yields 2-4 servings
Prep Time: 10 minutes
Cook Time: 14 minutes
1 lemongrass stalk, sliced
2-4 kaffir lime leaves
4 slices galangal, ¼-inch thick
2 chilies, fresh or dried, chopped
1½ cups chicken stock or water
6 ounces chicken breast, cubed
¼ cup fish sauce
3 tablespoons sugar
1½ cups high fat coconut milk
½ cup enoki mushrooms
⅓ cup lime juice
1 tablespoon chili oil
1 green onion, chopped
½ cup cilantro or green onion
ADD lemongrass, kaffir lime leaves, galangal, chilis, and chicken stock into the Cosori Pressure Cooker inner pot.
SELECT Pasta/Boil on the pressure cooker, set the time to 20 minutes, and press On/Start.
ALLOW the infused stock to come to a boil. Boil for 4 minutes.
ADD the chicken, fish sauce, and sugar and boil for 6 minutes or until chicken is cooked through.
ADD coconut milk, mushrooms, lime juice, chili oil, and chopped green onion and boil for the remaining 5 minutes.
GARNISH completed dish with cilantro or more chopped green onions.