Ingredients
The following ingredients have 6 Servings
- 1 TBS sesame oil
- 1 medium white onion, (sliced)
- 1 medium red bell pepper, (seeded and sliced)
- 8 ounces mushrooms, (wiped clean, cut in halves or 4ths if larger)
- 1 TBS brown sugar
- 1 TBS fresh ginger, (about an inch diced)
- 2 TBS Thai red curry paste
- 1 1/2 TBS fish sauce
- 1 TBS reduced sodium soy sauce
- 1 block firm or extra firm tofu, (drained and cut into bite sized peices)
- 4 cups vegetable or chicken broth
- 3 TBS lime juice
- 1 cup unsweetened coconut milk, ((found in the Asian area of the grocery store, usually in a can))
- sriracha to taste (, I typically add 1 tsp)
- lime wedges for garnish
- cilantro for garnish
Instruction
- Heat a 6 or 8 quart Instant Pot, using the sauté function. Add oil, onions, and peppers and sauté 2-3 minutes. **If you are going to add chicken, this is when you should do it (see notes below).
- Add the mushrooms, and cook for 2 minutes. Add brown sugar, ginger, curry paste, fish sauce, lite soy sauce and stir. Add tofu then broth.
- Close the lid, seal the pressure valve, and set on manual/high for 4 minutes.
- Once the time is up, let the pressure release naturally for 5-10 minutes, then flip the valve to release the remaining pressure (careful some liquid may spout out). Remove the top carefully.
- Add lime juice, coconut milk, and sriracha to taste. Stir everything to combine.
- Serve the soup and garnish with lime wedges and cilantro. Enjoy!
