Thai Yellow Curry Coconut Soup #Recipe @Peg Cochran

This is supposed to be yellow curry soup from a site called Two Sleeves only I couldn't find yellow curry paste in my grocery store BUT I already had green curry paste.  So technically you would have to call this Thai Green Curry Coconut Soup.  It was delicious!  If you like coconut, you'll love this.  I made it in my Instant Pot but the recipe included directions for making it in your slow cooker as well.  It's a sort of "dump and go" type of recipe, which is perfect for busy cooks who want something easy but delicious.

      

Thai Yellow Curry Coconut Soup

4 chicken thighs skinless boneless (I used bone in, took the skin off and shredded the chicken when the soup was done.
14.5 oz unsweetened full fat coconut milk   
2 teaspoons Thai yellow or green curry paste   
3 teaspoons soy sauce
2 teaspoons fish sauce
1 teaspoon honey or agave
2 green onions, chopped
4 cloves garlic, minced 
2 inch piece of ginger, chopped (I used the stuff in the jar)
1 can straw mushrooms
1/2 cup grape tomatoes, halved
1/4 cup cilantro, chopped
3 green onions chopped
1 lime, juiced

For the Instant Pot 

Place the soup ingredients (chicken through ginger) into an Instant Pot and seal. 

Using the SOUP button, cook under pressure for 12 minutes.  Quick release the pressure and remove and shred chicken. Put chicken back in pot.

Add the straw mushrooms, cilantro, green onions and tomatoes to heat in the hot broth briefly.

Aren't they cute? They look just like little...umbrellas

Add lime juice and serve.

For the Slow Cooker

Place main soup ingredients (chicken through ginger) into a slow cooker and cook on low for 8 hours or high for 4 hours. 

Add straw mushrooms, cilantro, tomatoes and green onions for the last half hour. Remove and shred chicken. Put back into the soup.

Add lime juice and serve.

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