Thai Coconut Shrimp Soup for the Instant Pot
I pulled out a soup I made a while back and gave it an update! Originally this was a Thai Coconut Chicken Soup, which I thoroughly enjoyed. But the shrimp, added veggies and a little extra seasoning in this variety makes it my favorite of the two, not to mention…Instant Pot. So, easy!
•4 cups bone broth
•4 cups full fat coconut milk
•1 1/4 tsp sea salt
•2 tsp ground ginger
•1 tsp garlic powder
•4 tbsp lime juice
•1/2 cup basil leaves
•1 stalk of Lemongrass
•8 oz. Baby Bella mushrooms, sliced
•2 carrots, shaved into large shreds
•20 Jumbo Shrimp
•Chives and lime slices for garnish
Use the back of a large, flat knife to press the lemongrass and crush it slightly. This will release the oils and allow it to infuse into the broth.
Use the back of a spoon to press the basil leaves, releasing their oil as well.
Combine all ingredients except shrimp and chives in an Instant Pot.
Close the Instant Pot and set to Manual for 20 minutes.
Quick release the pressure at end of cycle.
Use a slotted spoon to remove the basil and lemongrass.
Set the Instant Pot to the Sauté function on high. Add the mushrooms and boil for 10 minutes.
Add the carrots and boil for 5 minutes.
Add the shrimp and boil for 5 minutes.
Place about a half cup of hand-torn arugula into serving bowls. Ladle soup over the arugula and garnish with green onion and fresh lime.