I liked pressure cooking before liking pressure cooking was cool. No, really. I really did. I swear. My original electric pressure cooker finally cooked its last meal a couple weeks ago. I bought it from amazon six years ago. That might not seem like very long to you, but I put it through everything imaginable. I mean, I USED this thing. Several days a week, I’d run it back to back up to five times. Not only does it speed things up immensely, but it clears a burner on the range leaving more room for other items. It even crashed around a few times in the bed of my truck, leaving the control panel barely hanging on. It still survived a couple years after that. This pressure cooker was the little pressure cooker that could. Until it couldn’t anymore.
It wasn’t an Instant Pot, the Kleenex of electric pressure cookers. I don’t believe the Instant Pot even existed when I first bought one. The off-brand name isn’t even recognizable, but it did its job and it did it well, even after being put through brutal work conditions and a little unintentional abuse. So, I bought the same exact one because why not? It’s the “Elite Platinum 8Qt Pressure Cooker” and even comes in different fancy bright colors. There are a couple tiny new features on the new one that I realized upon first use. The pressure valve is painted red and it now beeps exactly the same beep as the Instant Pot when opening and closing the lid.
So, goodbye old pressure cooker and hello new, slightly beepier pressure cooker. I use it for this recipe solely to infuse the broth with lemongrass, ginger, and garlic. Those are then strained out and you finish the soup in the pot. The recipe is adapted from a Blue Apron meal kit. One of my clients used to get them delivered before I began cooking for them. One day, one of their kids pulled out all the old recipe cards and asked if I could make this soup, so I’ve been making it for them ever since. I prefer red Argentinian shrimp which you can find at Trader Joe’s for a killer deal of $9.99/lb. You won’t find it any less expensive anywhere. If you do not have a Trader Joes, first I’m sorry, and second, any peeled deveined shrimp will do. The red curry paste is added to taste as some brands can be spicier than others. I prefer Thai Kitchen brand. This one is flavorful but doesn’t pack much heat.
Thai Coconut Shrimp Soup
6 C Chicken Stock
5 Stalks Lemongrass
1 Piece Ginger, about 3”, roughly chopped
1 Head Garlic, peeled cloves
½ C Jasmine Rice
1 Red Bell Pepper, medium diced
1 Bunch Green Onions, sliced on bias, whites and greens separated
1 lb. 26/30 Peeled Deveined Shrimp
1 13.5 oz Can Coconut Milk
1 Bunch Cilantro, chopped finely
2 Limes, zest and juice
2-5 T Red Curry paste
Salt to taste
Pound the lemongrass using the flat side of a mallet. If you do not have one, the bottom of a heavy pan or the back of a knife will work. Use scissors to cut into about 5” pieces so that they will fit into the pot.
Combine the stock, lemongrass, ginger, and garlic in the pot. Close the lid and pressure cook for 30 minutes.
Meanwhile, cook the rice in a rice cooker with 1 Cup of water. If you do not have a rice cooker, simmering in a covered small pot works as well.
When the 30 minutes is up, quick release the steam, strain the broth, and discard the solids. Return the broth to the pot, add the red bell pepper and onion whites, and pressure cook for 10 minutes.
Quick release the steam, open the pot, and add the shrimp.
When the shrimp is cooked through (about 3 minutes), add the cooked rice, coconut milk, cilantro, lime juice, and zest.
Stir in curry paste and salt to taste. The pressure cooker should be on the warm setting at this point, but it depends on your model. If the soup is too cool from adding the coconut milk, set it to cook for ten minutes and cook with the lid open to heat back up.
Garnish with reserved green onions.