Thai Shrimp Coconut Soup - Instant Pot

By lindaauman

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")

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