KETO INSTANT POT THAI SHRIMP SOUP
INGREDIENTS:
2 tablespoon unsalted butter or ghee, divided in half
½lb (225g) medium uncooked shrimp, peeled and deveined
½ yellow onion, diced
2 cloves garlic, minced
4 cups chicken broth
2 tablespoon fresh lime juice
2 tablespoon fish sauce, this brand is whole30 compliant
2½ teaspoon red curry paste, like this one
1 tbsp. coconut aminos (paleo whole30) or can use 1 tablespoon tamari sauce for low carb
1 stalk lemongrass, bruised (smashed) and finely chopped
1 cup sliced fresh white mushrooms
1 tablespoon grated fresh ginger root
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
1 (13.66-ounce) can unsweetened, full-fat coconut milk (this brand is whole30 compliant)
3 tablespoon chopped fresh cilantro
DIRECTIONS:
Press the Sauté button once. Once the inner pot becomes hot, add 1 tablespoon butter. Once butter is melted, add the shrimp and stir until shrimp turns pink and begins to curl. Immediately transfer shrimp to a medium bowl. Set aside.
Add remaining 1 tablespoon butter to the inner pot. Once butter is melted, add onions and garlic and sauté until garlic is fragrant and onions become translucent. Press Cancel to turn off the heat.
Add chicken broth, lime juice, fish sauce, red curry paste, coconut aminos or tamari sauce, lemongrass, mushrooms, grated ginger root, sea salt, and black pepper. Stir to combine.
Cover, lock the lid and flip the steam release handle to the Sealing position. Select Pressure Cook on High, and set the cooking time for 5 minutes. When the cook time is complete, allow the pressure to release Naturally for 5 minutes (Don’t touch the pot for 5 minutes), and then carefully quick release the remaining pressure by flipping the steam release handle to “Venting”. Press Cancel to turn off the heat.
Remove the lid. Add shrimp and coconut milk to the pot, and stir.
Press the Sauté button twice (“more or high” setting will light up), and let the soup come to a boil. Once boiling Press Cancel to turn off the heat. Let soup rest for 2 minutes in the pot.
Ladle the soup into bowls, sprinkle cilantro over the top to garnish and serve.