How To Make Instant Pot Thai Coconut Soup Recipe
Rich, creamy and aromatic soup with bold flavors of Thai cuisine.
Serves:
Ingredients
- 1 tbsp oil
- 2 garlic cloves, minced
- 1 inch ginger, minced
- 1 stalk lemongrass, crushed
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 cups vegetable broth
- 1 can of coconut milk
- 2 tbsp red curry paste
- 2 tbsp soy sauce
- 1 tsp brown sugar
- 1 lime, juiced
- 1 cup mushrooms, sliced
- 1 cup spinach
- Salt and pepper to taste
- Cilantro leaves for garnish
Instructions
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Turn on the Instant Pot and set it to sauté mode.
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Add oil and once heated, add garlic, ginger and lemongrass and sauté till fragrant.
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Add red and green bell pepper, vegetable broth, coconut milk, red curry paste, soy sauce, brown sugar and lime juice and stir well.
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Add sliced mushrooms, spinach and stir again.
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Close the Instant Pot lid and set it to pressure cook for 5 minutes.
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Once done, open the lid and adjust salt and pepper to taste.
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Serve hot garnished with cilantro leaves.
Nutrition
- Calories : 240 kcal
- Total Fat : 20g
- Saturated Fat : 16g
- Cholesterol : 0mg
- Sodium : 800mg
- Total Carbohydrates : 14g
- Dietary Fiber : 3g
- Sugar : 7g
- Protein : 4g
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