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!
Heat a 6 or 8 quart Instant Pot, using the sauté function. Add oil, onions, and peppers and sauté 2-3 minutes. **If you are going to add chicken, this is when you should do it (see notes below).
Add the mushrooms, and cook for 2 minutes. Add brown sugar, ginger, curry paste, fish sauce, lite soy sauce and stir. Add tofu then broth.
Close the lid, seal the pressure valve, and set on manual/high for 4 minutes.
Add lime juice, coconut milk, and sriracha to taste. Stir everything to combine.
Serve the soup and garnish with lime wedges and cilantro. Enjoy!
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.