This Red Curry Soup is one of my favourite meals... Especially when I'm craving sweet and spicy food! I make it packed with vegetables and velvety coconut milk but you can throw in some chicken and rice noodles to make it an authentic Thai dish...
This delicious and nutritious soup is super easy to do... Only takes 10 minutes to prepare and 10 minutes to cook using an Instant Pot or a saucepan.
For this soup I used (for 2 persons):
1x Garlic glove
1x Red pepper
4x cups of Chicken broth
A handful of mushrooms
1x cup of Thai Red Curry paste (adjust depending on the level of spice wanted)
1x can of Coconut Milk
A splash of Lime
Prep and chop the carrot. pepper, broccoli, mushrooms, onion and garlic
Heat olive oil on SAUTE mode in your Instant Pot and cook for 3 to 5 minutes
Add the red curry paste and the cumin and cook for another 30-45 seconds
Add the chicken broth, salt and pepper and stir well
Cancel the SAUTE mode and close the lid
Set pressure knob to ‘sealing’ position
Pressure cook on Manual/Pressure Cook for 5 minutes on high pressure
Release the pressure
Add the lime and the rest of the coconut milk
Stir well and serve warm!
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Disclaimer: As a multilingual practitioner, you may occasionally notice some grammatical errors in my written work. If you have any questions relating to my content please do get in touch.