Instant Pot Red Thai Curry Soup
Instant Pot Red Thai Curry Soup. How to cook a delicious red Thai curry soup or red Thai vegetable curry in the instant pot pressure cooker. Loaded with root vegetables, red Thai curry paste, coconut milk and red lentils. Perfect for quick and healthy family lunches or dinners.
Servings: 4
Calories: 636kcal
Ingredients
Kitchen Gadgets:
Instant Pot Curry Soup Recipe Ingredients:
- 1 kg Root Vegetables
- 1 Medium Onion
- 1 Can Coconut Milk
- 1 Can Tinned Tomatoes
- 1 Cup Red Lentils
- ½ Cup Vegetable Stock
- 1 Tbsp Extra Virgin Olive Oil
- 1 Tbsp Red Thai Curry Paste
- 2 Tsp Garlic Puree
- 2 Tsp Lazy Ginger
- 1 Tbsp Coriander
- 2 Tsp Turmeric
- 1 Tsp Mixed Spice
- Salt & Pepper
Instructions
- Peel and dice your onion. Load into the instant pot with extra virgin olive oil and sauté until the onion starts to change colour.
- Cancel sauté and add in and stir the curry paste, ginger, and garlic.
- Peel and dice and load into the instant pot the root vegetables.
- Add the rest of the ingredients, stir, and place the lid on the instant pot.
- Set the valve to sealing and cook for 5 minutes on manual.
- Use quick pressure release and manually release pressure.
- Load into bowls with rice for instant pot vegetable curry or blend for curry soup.
Notes
You can use any root vegetables. We used a mix of carrots, butternut squash, sweet potatoes, and pumpkin.
Nutrition
Calories: 636kcal | Carbohydrates: 83g | Protein: 18g | Fat: 29g | Saturated Fat: 22g | Sodium: 164mg | Potassium: 1728mg | Fiber: 29g | Sugar: 18g | Vitamin A: 697IU | Vitamin C: 53mg | Calcium: 156mg | Iron: 7mg
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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