0 from 72 votes
Instant Pot Thai Coconut Soup
Instant Pot Thai Coconut Soup is a delicious, comforting vegetarian Thai recipe which takes less than 10 minutes to cook! Includes tofu or chicken options!
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 6 servings
Calories: 202 kcal
Course:
Main Course
Cuisine:
Thai
Ingredients
- 1 TBS sesame oil
- 1 medium white onion, sliced
- 1 medium red bell pepper, seeded and sliced
- 8 ounces mushrooms, wiped clean, cut in halves or 4ths if larger
- 1 TBS brown sugar
- 1 TBS fresh ginger, about an inch diced
- 2 TBS Thai red curry paste
- 1 ½ TBS fish sauce
- 1 TBS reduced sodium soy sauce
- 1 block firm or extra firm tofu, drained and cut into bite sized peices
- 4 cups vegetable or chicken broth
- 3 TBS lime juice
- 1 cup unsweetened coconut milk, (found in the Asian area of the grocery store, usually in a can)
- Sriracha to taste , I typically add 1 tsp
- Lime Wedges for garnish
- Cilantro for garnish
Notes
- 1lb boneless skinless chicken breast, sliced into ½ inch strips or bit sized cubes.
- Add the chicken at the end of step one, with the peppers and onions, and cook. Continue with recipe as written. Omit tofu.
- TIP: You should remember when using the Instant Pot, that the time it takes to cook the recipe (4 mins), is not the total time of the recipe. You need to give the pot some time to ‘come to pressure’. With a soup this will take a bit of time since there is a lot of liquid, probably 10-15 minutes. Once it comes to pressure the pot will beep and the time will begin counting down.
- If using CHICKEN:
- Nutrition info for TOFU: 202 calories, 12g fat, 7g saturated fat, 14g carbohydrates, 2g fiber, 7g sugar, 9g protein.
- Nutrition info for CHICKEN (no tofu): 215 calories, 10g fat, 6g saturated fat, 13g carbohydrates, 2g fiber, 7g sugar, 17g protein.