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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!

Course Main Course
Cuisine Thai
Keyword Instant Pot Thai Coconut Soup
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings
Calories 202 kcal

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

Instructions

  1. 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).

  2. 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.

  3. Close the lid, seal the pressure valve, and set on manual/high for 4 minutes.

  4. Once the time is up, let the pressure release naturally for 5-10 minutes, then flip the valve to release the remaining pressure (careful some liquid may spout out). Remove the top carefully.

  5. Add lime juice, coconut milk, and sriracha to taste. Stir everything to combine. 

  6. Serve the soup and garnish with lime wedges and cilantro. Enjoy!

Recipe Video

Recipe Notes

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:

  • 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.

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.