INGREDIENTS FOR A 12-CUP YIELD (CAN EASILY BE HALVED)
2 tablespoons Coconut Oil or preferred oil
2 Green Onions sliced (white and green part separated)
2 large Carrots diced
2 ribs Celery diced
1 tablespoon Fresh Ginger finely grated
2 cloves Garlic minced
2 tablespoons Green Curry Paste
2 cups Vegetable Broth
1 (13.5 ounce can) Coconut Milk
2 cups Mushrooms sliced
2 cups Broccoli chopped
2 cups Cauliflower chopped
1 cup Green Beans chopped
2 cups Cabbage chopped
(optional) Cilantro, Thai Basil, and Lime chopped
INSTANT POT INSTRUCTIONS (STOVE INSTRUCTIONS IN RECIPE NOTES BELOW)
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, stirring as needed.
Stir in CURRY PASTE to coat and sauté a few minutes until fragrant.
Add COCONUT MILK, VEGETABLE BROTH, MUSHROOMS, BROCCOLI, CAULIFLOWER, GREEN BEANS, and CABBAGE. Stir to combine.
Press “Cancel” on the Instant Pot. Secure the lid and set pressure release valve to “Sealing” position.
Yes, that’s zero minutes which is still plenty of time to cook the vegetables.Select “Manual” or “Pressure Cook” for 0 (zero) minutes on HIGH pressure, followed by a 5 minute natural pressure release (NPR).
Carefully turn the pressure release knob to release any remaining steam and open the lid.
Serve warm, garnished with GREEN ONION tops and (optional) CILANTRO, THAI BASIL, and LIME.
In a 4-quart soup pot, heat COCONUT OIL on medium-high. Sauté GREEN ONIONS, CARROTS, and CELERY until tender. Add GARLIC and GINGER, and sauté a few minutes. Stir in CURRY PASTE to coat and sauté a few minutes. Stir in remaining ingredients and adjust heat to high. Bring to a boil, reduce heat to low, and simmer 20 minutes, or until vegetables are cooked to your desired tenderness. Serve warm (see serving notes above).Thai Coconut Soup Stove Instructions