Thai Ginger Coconut Soup

prep 20 mins
cook 35 mins
yield 6 bowls

Ingredients

• • 2 cans 13.5 oz coconut milk
  • 1-2 tablespoons coconut oil (to sauté)
  • 8 oz frozen peas
  • 4 peeled carrots
  • 3 cups frozen broccoli
  • 1/4 teaspoon garlic powder
  • 1-2 tablespoons green curry paste
  • 1-2 tablespoons ground ginger root
  • 1/4 teaspoon Herbamere
  • 8-14 oz bamboo shoots (drained)
  • 8 oz can water chestnuts (drained)
  • pinch of pink salt
  • 1 tablespoon crushed garlic
  • 2-3 bay leaves
  • 1 teaspoon ground turmeric powder
  • 6-8 drops of lemongrass essential oil

Optional: You can make cauliflower rice such as this and have the soup on it. 

Note: Ideas for vegetable substitutes for special diets include: onion, pepper, cabbage, etc. You can also add real lemongrass as well but I like using the essential oil. 

Instructions

1. Using the Instant Pot sauté function, add in all additional ingredients while stirring occasionally.
2. Push Meat/Stew function on Instapot. Cook for 10-12 min on High Pressure.
3. Release steam and allow food to continue to cool an additional five minutes.
4. Open lid carefully, and smell, and then taste the yumminess!
5. Drop in the lemongrass essential oil to taste and mix in thoroughly.

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