Adding the shrimp at the end of the cooking process keeps it from getting overcooked. The other ingredients, however, go through the steaming process to really marry all the rich flavors—so much so that you’ll think that this soup has been slow cooking for hours.
• Hands-On Time: 15 minutes
• Cook Time: 25 minutes
Serves 4
1 tablespoon coconut oil
6 green onions, sliced
1 cup sliced shiitake mushrooms
2 cloves garlic, minced
3 cups vegetable broth
1 tablespoon Thai red curry paste
1 tablespoon fish sauce
2 tablespoons minced lemongrass (soft inner layer only)
1 teaspoon honey
1 cup canned coconut milk
1 tablespoon fresh lime juice
1/4 teaspoon dried red pepper flakes
1 teaspoon sea salt
1/2 teaspoon white pepper
1/4 cup chopped fresh cilantro
1 pound medium shrimp, peeled and deveined
1 Press the Sauté button on the Instant Pot® and heat oil. Add green onions and mushrooms; sauté 3–5 minutes until mushrooms are tender. Add garlic and sauté 1 minute.
2 Add remaining ingredients except shrimp to pot. Lock lid. Press the Soup button and adjust time to 15 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid.
3 Add shrimp and simmer 5 minutes until opaque and pink.
4 Ladle into bowls and serve warm.