Get Ready For Flavorful Warmth With This Delicious Wild Rice Soup with Coconut Milk (Multi Cooker recipe)
Ingredients
2 T Chicken/duck/ghee fat
2 Onions (2 ½ - 3 Cups)
6 Garlic cloves
2 T grated fresh ginger
4 C Chicken stock
2 (14 oz) cans organic Coconut milk
1 C Wild rice, rinsed
2 Lemon grass stalks, bottom 6 inches, bruised or steamed
3 T + Fish sauce (gluten free)
4 Sprigs of Cilantro, plus more for serving
3 T Lime juice (about 2 limes), plus wedges for serving
1 T sugar
1 T Red Thai Curry paste
12 OZ Mushrooms (I use a variety of Oyster, cremini & white)
2 Scallions, sliced thin white and green parts
Salt & Pepper
Directions
Using sauté on high, heat fat until starting to smoke. Add onions and cook until
softened, 3-5 minutes. Add garlic and ginger and cook for about 30 seconds. Stir in
broth, 1 can coconut milk, rice, lemon grass, 1 T fish sauce, and cilantro sprigs.
Pressure cook on high for 23 minutes (if using a crock pot, cook on high for 2-3 hours).
Turn off multi cooker and use the quick release function to release the pressure. Open
lid carefully away from you. Discard lemon grass and cilantro sprigs.
Whisk remaining 1 can coconut milk, remaining 2 T fish sauce, lime juice, and curry
paste together in a bowl. Stir coconut milk mixture and mushrooms into the soup and
cook using highest sauté or browning function until mushrooms are tender, about 3-5
minutes. Turn off the multicooker. Season with extra fish sauce and salt and pepper to
taste. Top individual portions with cilantro leaves and scallions and serve limes on the
side.
