How To Make Instant Pot Shrimp and Coconut Soup
This creamy and flavorful soup is perfect for a quick and comforting meal.
Serves:
Ingredients
- 1 lb. medium shrimp, peeled and deveined
- 1 tbsp. coconut oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 tbsp. red curry paste
- 4 cups chicken or vegetable broth
- 1 can (14 oz.) coconut milk
- Juice of 1 lime
- Salt and pepper, to taste
- Fresh cilantro leaves, chopped (for garnish)
Instructions
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Turn on the Instant Pot to saute mode. Heat the coconut oil and saute the onion and garlic until fragrant.
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Add the red curry paste and stir for about 1 minute.
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Add the broth and stir to combine.
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Add the shrimp, coconut milk, lime juice, salt, and pepper. Mix everything together.
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Close the Instant Pot and set it to manual high pressure mode for 5 minutes. Once done, quickly release the pressure.
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Serve the soup hot and garnish with fresh cilantro leaves.
Nutrition
- Calories : 296kcal
- Total Fat : 19g
- Saturated Fat : 13g
- Cholesterol : 190mg
- Sodium : 1287mg
- Total Carbohydrates : 10g
- Dietary Fiber : 1g
- Sugar : 3g
- Protein : 23g
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