Instant Pot Coconut Curry Soup
Bring all of your favorite flavors of Thai Curry into one delicious and warming bowl of soup. It’s the perfect one-bowl meal that makes enough to have leftovers you can enjoy all week or freeze for...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.macrostax.com.
Cooking tools:
- Pressure cooker
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spatula
- Wooden spoon
- Serving bowl
- Ladle
- Citrus press
Ingredients
- 2 teaspoons olive oil (divided)
- ½ cup (62g) diced onion
- 1 cup (117g) carrots (diced)
- 1 tablespoon (9g) garlic (minced)
- 1 tablespoon (12g) fresh ginger (minced)
- 2 cups diced red potatoes
- peel on (264g)
- 5-oz package (142g) sliced shiitake mushrooms
- 1 cup (132g) red bell pepper (diced)
- 2 tablespoons (30g) “Thai Kitchen” red curry paste
- 1 14-oz (397g) can light coconut milk
- 4 cups (960g) fat-free low-sodium chicken broth
- 1 lb (453g) skinless boneless chicken breast (cut into 1.5-2 inch cubes)
- 1 tablespoon (15g) brown sugar
- 1 teaspoon fish sauce
- ¼ teaspoon salt
- Optional toppings:
- fresh lime juice
- sliced green onions
- thai basil or regular basil
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