Go Back
–+ servings

Thai Coconut Shrimp Soup

Print oppskrift Pin oppskrift
Rett Soup
Kategori Thai
serveringsstørrelse 4 people

Ingredienser
  

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste
  • 4 cups chicken broth
  • 1 red bell pepper, thinly sliced
  • 1 can (14 oz) coconut milk
  • 1 pound shrimp, peeled and deveined
  • 1 tablespoon fish sauce
  • Juice of 1 lime
  • Fresh cilantro, chopped, for garnish

fremgangsmåte
 

  • Set the Instant Pot to sauté mode and heat the olive oil. Add the onion, garlic, and ginger, then cook for 2 minutes until softened.
  • Stir in the red curry paste and cook for 1 minute more to release its aroma.
  • Pour in the chicken broth and add the sliced red bell pepper. Cancel sauté mode, secure the lid, and set to manual high pressure for 3 minutes.
  • Quick release the pressure once the timer ends. Stir in the coconut milk, shrimp, fish sauce, and lime juice.
  • Set the Instant Pot back to sauté and cook for 3 to 4 minutes until the shrimp turn pink and opaque.
  • Ladle the soup into bowls and top with chopped cilantro before serving.

merknader

For best texture, add the shrimp only after pressure cooking so they stay tender instead of overcooked. If the broth tastes too mild, stir in an extra teaspoon of fish sauce at the end. Leftovers keep well in the fridge for two days and reheat gently on the stove to avoid separating the coconut milk.
Course: Soup
Cuisine: Thai
Equipment: Instant Pot, Knife, Measuring Spoons