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Thai Shrimp Coconut Soup - Instant Pot

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Rate this recipe 4.6/5 (5 Votes)

Ingredients

  • 2 T oil
  • 1 small union, chopped
  • 8 oz sliced mushrooms (I use baby bella)
  • Hot pepper flakes to taste
  • 2 T Thai red curry paste
  • 4 cups chicken stock
  • Salt to taste
  • 1 heaping T brown sugar
  • 1 1/2 lbs shrimp, raw with tails on
  • 1 12-oz can coconut milk (I use whole fat, not "lite")

Details

Preparation

Step 1

Pour oil into pot
Saute mode
Add onion and saute for a minute or so
Add curry paste and mushrooms
Stir to mix well
Add chicken stock and sugar
Secure lid and Manual high pressure for 5 minutes
Quick release
When valve drops, remove lid and add shrimp
Secure lid and Manual high pressure for 3 minutes
Quick release
When valve drops, remove lid and stir in coconut milk
Serve over rice

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