Thai Shrimp Coconut Soup - Instant Pot

Photo by Linda A.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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")

Directions

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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