Instant Pot Thai Shrimp Soup
Instant Pot Thai Shrimp Soup is a flavorful, aromatic dish that combines succulent shrimp with vibrant vegetables in a creamy coconut broth. This quick and easy recipe takes just 30 minutes to prepare, making it perfect for busy weeknights or cozy gatherings. Each spoonful offers an explosion of flavors that transports you to a tropical paradise. Impress your guests and indulge your taste buds with this delightful soup that’s as nutritious as it is delicious.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Pressure Cooking
- Cuisine: Thai
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 tbsp red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups low-sodium vegetable broth
- 2 tbsp fresh lime juice
- 1 cup bell peppers, chopped (mixed colors)
- 1 cup snow peas
Instructions
- Set the Instant Pot to sauté mode. Add 1 tbsp of oil, minced garlic, and ginger; sauté until fragrant (about 1 minute).
- Stir in the red curry paste and cook for another minute.
- Pour in the vegetable broth and coconut milk, stirring well to combine.
- Add the shrimp, bell peppers, and snow peas; seal the lid on the Instant Pot.
- Cook on high pressure for 3 minutes; then perform a quick release.
- Stir in lime juice before serving. Garnish with cilantro if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 160mg
Keywords: Customize by swapping shrimp for chicken or tofu for a different protein option. Boost nutrition by adding more vegetables like spinach or zucchini. Adjust spiciness by modifying the amount of red curry paste according to your taste.