Thai Coconut Soup



Thai Coconut Soup , .


Thai coconut soup loaded with fresh vegetables simmered in coconut milk and green curry sauce. Healthy meal prep and easy comfort food #vegan #glutenfree #greencurry #currysoup #Thaicurry #vegetariansoup


Thai coconut soup loaded with fresh vegetables simmered in coconut milk and green curry sauce. Healthy meal prep and easy comfort food #vegan #glutenfree #greencurry #currysoup #Thaicurry #vegetariansoup

Total Time: 50 Minutes, Servings: 12 Servings

Ingredients :
  • 2 Tbsp Coconut Oil
  • 2 Green Onions chopped (white and green part separated)
  • 2 Carrots diced
  • 2 Celery Stalks sliced
  • 1 Tbsp fresh Ginger finely grated
  • 2 Garlic Cloves minced
  • 2 Tbsp Green Curry Paste
  • 2 cups Reduced Sodium Vegetable Broth use only 1 cup for a thicker soup
  • 1 15oz can Coconut Milk
  • 1/2 pint Mushrooms chopped
  • 2 cups Broccoli chopped
  • 2 cups Cauliflower chopped
  • 1 cup Green Beans chopped
  • 2 cups Green Cabbage 1 lb. chopped
  • 1 handful Fresh Cilantro or a few Thai basil leaves
  • 1 Lime cut into wedges



Instructions :
  • Thai Coconut Curry Instant Pot Instructions
  • 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 and fragrant, stirring as needed.
  • Stir in CURRY PASTE to coat vegetables; sauté a few minutes until fragrant.
  • Stir in COCONUT MILK, VEGETABLE BROTH, MUSHROOMS, BROCCOLI, CAULIFLOWER, GREEN BEANS, and CABBAGE; stir to combine.
  • Press the "Cancel" function on the Instant Pot. Secure the lid and turn the pressure release valve to the "Sealing" position.
  • Select "Manual" and set the Instant Pot on "High" pressure for +2 minutes.
  • When the cycle completes, allow the Instant Pot to sit for 10 minutes, undisturbed, for a natural pressure release (NPR).
  • Then, using an oven mitt for protection, release any remaining steam by turning the pressure release valve to the "Venting" position.
  • The Instant Pot automatically goes into "Keep Warm" mode until you shut it off.
  • Thai Coconut Curry Stove Instructions
  • In a 4-quart soup pot, heat COCONUT OIL on medium-high.
  • Sauté GREEN ONIONS, CARROTS, and CELERY until tender and fragrant.
  • Add GARLIC and GINGER; sauté a few minutes to release flavor.
  • Stir in CURRY PASTE to coat vegetables; sauté a few minutes until fragrant.
  • Add COCONUT MILK, VEGETABLE BROTH, MUSHROOMS, BROCCOLI, CAULIFLOWER, GREEN BEANS, and CABBAGE; stir to combine.
  • Turn heat to high, bring just to a boil, reduce heat to low, and simmer for 20 minutes, or until vegetables are cooked to your desired tenderness.
  • Serving Instructions
  • Serve warm. Enjoy as is, or garnish with GREEN ONION (tops), CILANTRO or THAI BASIL, and LIME.



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Thai coconut soup loaded with fresh vegetables simmered in coconut milk and green curry sauce. Healthy meal prep and easy comfort food #vegan #glutenfree #greencurry #currysoup #Thaicurry #vegetariansoup

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