Thai Coconut Soup
Thai Coconut Soup ,
By recipes.ataaz.co .
Total Time: 50 Minutes, Servings: 12 Servings
Ingredients :
Instructions :
Copyright: recipes.ataaz.co
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.
Copyright: recipes.ataaz.co
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