Ingredients
Method
Prepping and sautéing the flavorings
- Finely chop the ginger and garlic. Do not use a Microplane or garlic press.
- Slice the onion in thin semi-circles.
- Put your Instant Pot in sauté mode, and heat up 1tbsp of oil. Sauté the onion, garlic, ginger, and turmeric until the onions turn translucent and soft. Instructions without an InstantPot Sautée the vegetables in your heavy-bottom stock pot until the onions are translucent and soft.
- Remove the vegetables from the Instant Pot Instructions without an InstantPot Remove the vegetables from your stock pot..
Making the broth
- Rinse your chicken really well, until water runs clear.
- Crush your lemongrass.
- Add a little bit of water to your Instant Pot, and scrape off any of the bits of sautéed vegetables that may be stuck to the bottom. Instructions without an InstantPot Add some water to the bottom of your stock pot, and scrape off any of the bits of sautéed vegetables that may be stuck to the bottom
- Nestle the chicken in the pot, and add the lemongrass, kaffir lime leaves, and salam leaves.
- Fill the Instant Pot with water, to the "PC MAX -- 2/3" line. Instructions without an InstantPot Fill your stock pot with at least 4L (4 Quarts) of water.
- Using Sauté mode, bring the water to a boil. Let it boil for approximately 5-10 minutes. Then, skim off any of the impurities that float to the top. (Typically in the form of foam) Instructions without an InstantPot Bring the water to a boil, and let it boil for approximately 5-10 minutes. Then, skim off any of the impurities that float to the top (Typically in the form of foam)
- Put on the lid, and set the vent to "sealing." Turn on High Pressure for 1 hour and 15 minutes.When the timer is done, do a natural release for 30 minutes. Instructions without an InstantPotLower the heat to a simmer, and add the lid to your stock pot. Let it simmer for at least 4 hours. Make sure it stays at a simmer, and add boiling water if your water level gets too low. Try not to add too much water!
- Turn the vent to "venting," and remove the lid. Take the chicken, lemongrass, kaffir lime leaves, and salam leaves out of the broth. Instructions without an InstantPot Remove the chicken, lemongrass, kaffir lime leaves, and salam leaves out of the broth.
- Strain the broth through a fine-mesh strainer lined with cheese cloth.
Making the soup
- Clean the Instant Pot liner, and add the broth back in. Instructions without an InstantPot Clean the stock pot, and add the broth back in.
- Bring the broth to a boil, and let it boil for 5-10 minutes.
- While the broth is boiling, take the skin off the chicken, and take the meat off the bones. Make sure all pieces are at least bite-sized.
- Shred the cabbage, and thinly slice the leek. Chop the celery into 1cm (3/8") slices.
- When the broth has boiled for a while, lower the sauté setting to medium, and add the chicken and the sautéed onion/garlic/ginger/turmeric mixture. Stir it through. Instructions without an InstantPot When the broth has boiled for a while, lower the temperature until the soup is simmering. Add the chicken and sautéed onion/garlic/ginger/turmeric mixture. Stir it through.
- Add the celery, and let it cook for a few minutes.
- Add the cabbage and leeks, and let that cook for 1 minute.
- Taste the soup (make sure to have some chicken in your bite), and adjust the seasoning with salt and pepper if necessary.
- Add the fresh rice noodles, and stir through. Make sure the noodles don't stick together. Cook them for 30s (or whatever the directions on your noodles say), and serve!
