Thai Red Curry Soup
This creamy and aromatic Thai-inspired soup is a perfect dump-and-go meal for busy weeknights. Wholesome red lentils and sweet potatoes create a naturally thick, rich base that melts into a velvety texture under pressure. Balanced with spicy red curry paste and zesty lime, it is a hearty and satiating dish that the whole family will love.
Instructions
- 1
Pour the vegetable broth (2 cup) into the Instant Pot. Add the scallions (1 bunch), garlic cloves (5 clove), fresh ginger root (2 tbsp), sweet potatoes (1.5 lb), roma tomatoes (3), red curry paste (4 tbsp), red lentils (1 cup), kosher salt (0.5 tsp), tamari (1 tbsp), and reduced fat coconut milk (1 can). Stir to combine.
- 2
Secure the lid and set to Pressure Cook on high for 10 minutes.
- 3
Allow a natural pressure release for 10 minutes, then vent any remaining steam.
- 4
Stir in the lime juice (1 tbsp), agave nectar (2.5 tsp), and cilantro (0.5 cup). Taste and adjust seasonings as needed.
- 5
Puree the soup using an immersion blender until smooth. If using a stand blender, work in batches and vent steam carefully. Add water if the consistency is too thick.
- 6
Ladle into bowls and garnish with a swirl of [null to_serve coconut milk], extra [null to_serve scallions], [null to_serve bean sprouts], and [null to_serve red chillies].
Nutrition Facts
Per portion