Bring all of your favorite flavors of Thai Curry into one delicious and warming bowl of soup. It’s the perfect one-bowl meal that makes enough to have leftovers you can enjoy all week or freeze for another busy night.
Serving Size: 1 ½ cups (408g)
Prep Time: 20 minutes
Total Time: 60 minutes
Nutrition Facts: 230 calories / 18g carbs / 20.5g protein / 8.5g fat
2 teaspoons olive oil (divided)
½ cup (62g) diced onion
1 cup (117g) carrots (diced)
1 tablespoon (9g) garlic (minced)
1 tablespoon (12g) fresh ginger (minced)
2 cups diced red potatoes, peel on (264g)
5-oz package (142g) sliced shiitake mushrooms
1 cup (132g) red bell pepper (diced)
2 tablespoons (30g) “Thai Kitchen” red curry paste
1 14-oz (397g) can light coconut milk
4 cups (960g) fat-free low-sodium chicken broth
1 lb (453g) skinless boneless chicken breast (cut into 1.5-2 inch cubes)
1 tablespoon (15g) brown sugar
1 teaspoon fish sauce
¼ teaspoon salt
Optional toppings: fresh lime juice, sliced green onions, thai basil or regular basil
Turn on the Instant Pot sauté function and set to 10 minutes. When heated, add 1 teaspoon olive oil and onion to the pot. Saute for 2 minutes, stirring constantly. Add ginger and garlic to the pan and saute until fragrant, about 30-45 seconds.
Add another teaspoon of olive oil to the pan along with the potatoes and carrots and saute for 4 minutes. Add mushrooms and red pepper and saute for the remaining 3 minutes, stirring regularly. If vegetables start to stick you can add a splash of the chicken broth. After the saute function turns off, add the red curry paste and mix with all the vegetables.
Add coconut milk, broth, chicken, brown sugar, fish sauce, and salt to the pot.
Cover and set to pressure cook at high pressure for 7 minutes. Once cooking is complete let it natural release for 10 minutes. You can then use the vent to release any remaining steam.
Serve immediately topped with optional toppings (such as fresh lime juice, sliced green onions, or basil, macros not included).
This soup is mild on a spiciness scale. If you like a spicier soup you can add another 1-2 tablespoons of curry paste. Experiment with the amount of paste you add to adjust to your liking. The paste will not affect macro ratios, but it does add sodium, so you may need to adjust the added salt to your taste if you increase the curry paste.
Store leftovers in the fridge for up to 3 days or in the freezer for 3 months.
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