Pressure Cooker Coconut Shrimp Soup Recipe

pressure cooker coconut shrimp soup recipe
  • Yield: 6
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 23m
  • Ready In: 33m

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Nutritional Info

This information is per serving.

  • Calories

    123.6
  • Fat

    6.4 g
  • Saturated Fat

    4.2 g
  • Polyunsaturated Fat

    0.2 g
  • Cholesterol

    43.9 mg
  • Sodium

    399.8 mg
  • Potassium

    121.2 mg
  • Carbohydrate

    2.7 g
  • Fiber

    0.0 g
  • Sugars

    1.2 g
  • Protein

    12.4 g

Pressure cooker coconut shrimp soup recipe. Shrimp with coconut milk, vegetables, and spices cooked in a pressure cooker. Very delicious Thai seafood soup. You may also like Beer Broiled Shrimp, another quick and yummy seafood recipe cooked in a pressure cooker.

Are you looking for more easy and tasty pressure cooker recipes? We have a big collection of them, please check it out-Pressure Cooker Recipes

Pressure Cooker Coconut Shrimp Soup Recipe

Ingredients

  • 2 pounds (960 g) medium shrimp, peeled, eveined, shells reserved
  • 3 cups (750 ml) vegetable broth
  • 1 cup (250 ml) clam juice
  • 1 small yellow onion, peeled and halved
  • 1 medium carrot, peeled and chopped
  • 2-inch (5 cm) fresh ginger piece, peeled and sliced
  • 14 oz (420 ml) can diced tomatoes
  • 1 cup (250 ml) coconut milk
  • 1/4 teaspoon red pepper flakes

Method

Step 1

In 6-quart (6 L) electric pressure cooker, combine the vegetable broth, clam juice, onion, carrot, ginger, and reserved shrimp shells. Mix well.

Step 2

Close the cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 15 minutes.

Step 3

Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Set the large strainer over a big bowl in think. Pour the soup into the strainer and discard all solids. Pour the sou back into the pressure cooker.

Step 4

Stir in the tomatoes and red pepper flakes. Close the cooker and lock the lid.

Step 5

Set the machine to cook at high pressure. Set the timer to cook for 8 minutes.

Step 6

Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Stir in the shrimp. Leave the lid loosely on the pot and set aside for 5 minutes, or until shrimp are pink.

Step 7

Ladle soup into soup bowls. Serve hot.

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