THAI COCONUT SOUP

Instant Pot Instructions (stove instructions in recipe notes below)

Select “Sauté” on the Instant Pot and heat the COCONUT OIL.

When the display reads “Hot”, add GREEN ONIONS, CARROTS, CELERY, GINGER, and GARLIC. Sauté a few minutes until tender, stirring as needed.

Stir in CURRY PASTE to coat and sauté a few minutes until fragrant.

Add COCONUT MILK, VEGETABLE BROTH, MUSHROOMS, BROCCOLI, CAULIFLOWER, GREEN BEANS, and CABBAGE. Stir to combine.

Press “Cancel” on the Instant Pot. Secure the lid and set pressure release valve to “Sealing” position.

Select “Manual” or “Pressure Cook” for 0 (zero) minutes on HIGH pressure, followed by a 5 minute natural pressure release (NPR).

Yes, that’s zero minutes which is still plenty of time to cook the vegetables.

Carefully turn the pressure release knob to release any remaining steam and open the lid.

Serving Instructions

Serve warm, garnished with GREEN ONION tops and (optional) CILANTRO, THAI BASIL, and LIME.

Notes

Thai Coconut Soup Stove Instructions

In a 4-quart soup pot, heat COCONUT OIL on medium-high. Sauté GREEN ONIONS, CARROTS, and CELERY until tender. Add GARLIC and GINGER, and sauté a few minutes. Stir in CURRY PASTE to coat and sauté a few minutes. Stir in remaining ingredients and adjust heat to high. Bring to a boil, reduce heat to low, and simmer 20 minutes, or until vegetables are cooked to your desired tenderness. Serve warm (see serving notes above).