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    Home » Recipes » Instant Pot

    Instant Pot Thai Curry Soup with Shrimp and Sweet Potato

    Published: Apr 24, 2018 · Modified: Jan 31, 2023 by Maria Doss · This post may contain affiliate links · 18 Comments

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    It is the perfect cozy, comforting soup anytime!!! Loaded with shrimp, spinach and sweet potato, this Instant pot Thai curry soup is quick and easy.

    instant pot thai curry soup

    This Instant pot Thai curry soup makes for an easy peasy healthy soup.

    Creamy coconut soup that gets its creaminess from sweet potato (it totally gets mashed into the soup) and coconut milk. Loaded with goodness!

    It comes together so effortlessly in an Instant pot.

    Don't have an Instant pot? Let that not stop you from making this soup. Refer recipe instructions to make it on your stovetop. 

    You could totally stir in some cooked rice noodles to make a complete meal. Or just the soup if you are watching your carbs. 

    Another soup recipe ---> Instant Pot Creamy Tuscan Chicken Soup

    You will totally love this Instant Pot BBQ Pulled Chicken Sandwiches 

    And this hugely popular Instant Pot Chicken Fried Rice

    instant pot thai curry soup
    instant pot thai curry soup

    Sweet potato and honey makes this Thai shrimp soup sweet. Salty from stock and shrimp. Spicy from curry paste. 

    This soup has it all....YUM

    Let's get to the nitty gritty of making easy Thai curry soup. 

    • Partially saute shrimp (coated with some soy and honey) in oil and transfer. 
    • Saute sweet potato and Thai red curry paste ( My favorite brand is Thai kitchen. It is easily available in all major US grocery stores and Amazon) in some oil and then cook until soft in chicken stock. 
    • Finish with coconut milk, spinach, additional soy & honey and cooked shrimp. 
    • Ladle into bowls and enjoy. 

    More Soups

    Best Creamy Tomato Soup in Instant Pot <----- Best cream of tomato soup made in instant pot

    Spicy Spinach Soup

    Asian Soup with Egg

    instant pot thai curry soup

    If you love your instant pot as much as I do, then you will totally these Instant Pot Recipes

    More Amazing Thai Recipes:

    Instant Pot Thai Chicken Fried Rice

    Instant Pot Thai Chickpea and Spinach Curry

    Thai Carrot Soup

    Thai Red Curry Chicken Soup

    instant pot thai curry soup

    Instant Pot Thai Curry Soup with Shrimp and Sweet Potato

    It is the perfect cozy, comforting soup anytime!!! Loaded with shrimp, spinach and sweet potato, this Instant pot Thai curry soup is quick and easy. 
    3.89 from 34 votes
    Print Pin Rate
    Course: Soup
    Cuisine: Asian
    Prep Time: 6 minutes
    Cook Time: 15 minutes
    5 minutes
    Total Time: 21 minutes
    Servings: 4
    Author: Maria Doss

    Ingredients

    • ½ pound shrimp, peeled and deveined, patted dry with paper towel
    • 3 teaspoons soy sauce, divided
    • 3 teaspoons honey, divided
    • 3 tablespoons vegetable oil, divided
    • 1 medium sweet potato, peeled and chopped into ¾-inch cubes (8 ounces by weight) refer notes
    • 3 tablespoons Thai red curry paste
    • 1 x 14.5 ounce can chicken stock, I used 33% less sodium
    • 1 x 13.5 ounce can coconut milk
    • 2 handfuls baby spinach
    • ¼ teaspoon salt, refer notes

    To garnish, optional

    • sliced scallions
    • chopped cilantro
    Prevent your screen from going dark

    Instructions

    • Toss shrimp with 1 teaspoon soy sauce and 1 teaspoon honey until thoroghly coated. Set aside until you heat the Instant Pot. 
    • Set instant pot in saute mode. Once hot, add 1 tablespoon of vegetable oil and then the shrimp. Stir occasionally until shrimp turns pink and begins to curl (do not let the shrimp cook all the way through). Remove shrimp into a bowl. 
    • Into the same pot (still in saute mode), add remaining 2 tablespoons vegetable oil and then add the sweet potato cubes (cutting them into small cubes will ensure that they get totally mashed into the soup when done) and Thai curry paste. Saute for 1-2 minutes and then add the chicken stock. 
    • Cover and lock lid (making sure valve is set to sealing). Set Instant pot to soup mode for 5 minutes. 
      After 5 minutes, let Instant pot be in the warm mode for 5 minutes and then turn valve to vent to release pressure. 
    • Uncover, add coconut milk, spinach, remaining 2 teaspoons soy sauce, 2 teaspoons honey, salt and cooked shrimp (along with any accumulated juices). Set Instant pot to saute mode again and let soup come to boil. 
      Simmer for 2 minutes and turn off Instant pot.
    • Ladle soup into bowls and garnish with sliced scallions or chopped cilantro, if desired. 

    To make soup over stovetop:

    • Toss shrimp with 1 teaspoon soy sauce and 1 teaspoon honey until thoroghly coated.
    • Heat 1 tablespoon vegetable oil in a medium or large saucepan over medium-high heat. Once hot, add shrimp and stir occasionally until shrimp turns pink and begins to curl (do not let the shrimp cook all the way through). Remove shrimp into a bowl. 
    • Add remaining vegetable oil into the saucepan and then add the sweet potato cubes (cutting them into small cubes will ensure that they get totally mashed into the soup when done) and Thai curry paste. Saute for 1-2 minutes and then add the chicken stock. Cover pan with lid and cook over low-medium heat, until sweet potato is fully cooked and very mushy. 
    • Uncover, increase heat to medium, add coconut milk, spinach, remaining 2 teaspoons soy sauce, 2 teaspoons honey, salt and cooked shrimp (along with any accumulated juices) and let soup come to boil.
      Simmer for 2 minutes and take off heat. 

    Notes

    I used 33% less sodium chicken stock and ¼ teaspoon salt which was perfect. Skip salt if using regular sodium chicken stock. 
    Thai kitchen red curry paste can be found at all major super markets in US and AMAZON. 
    Chop sweet potato into ½ to ¾ inch cubes, so that they get totally mashed into the soup. 

    Nutritional information is based on third party calculations, should be considered estimates and not be construed as a guarantee. Varying factors such as product types, brands purchased, produce, the way ingredients are processed and more change the nutritional information in any recipe.

    Did you make this recipe?Mention @KitchenAtHoskins or tag #kitchenathoskins!

    Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting kitchenathoskins.com

    All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.

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    Reader Interactions

    Comments

    1. Deepika|TheLoveOfCakes

      April 24, 2018 at 11:12 am

      It looks so yummy! It has got so many flavors..the sweet from the sweet potato, salty from the shrimp and chilly from the that curry paste! I would love such a cozy and delicious soup!

      Reply
      • Maria Doss

        April 24, 2018 at 5:27 pm

        Thank you Deepika, it is really YUM:)

        Reply
    2. Kim | The Baking ChocolaTess

      April 24, 2018 at 12:28 pm

      5 stars
      Wow! This sounds so comforting and wonderfully delicious! Such a colorful soup Maria! I love the addition of shrimp! YUM! 😉

      Reply
      • Maria Doss

        April 24, 2018 at 5:26 pm

        Thank you so much Kim, we love this Thai soup very much:)

        Reply
    3. Ashika | Gardening Foodie

      April 24, 2018 at 8:43 pm

      5 stars
      I love how beautiful this soup looks Maria, and the delicious combination of sweet, salty and spicy sounds absolutely divine 🙂

      Reply
      • Maria Doss

        April 24, 2018 at 10:56 pm

        You are too sweet, thank you Ashika:)

        Reply
    4. Katherine | Love In My Oven

      April 25, 2018 at 2:08 am

      So glad you included recipes for those of us without an instant pot yet!! This soup looks so good I would be sad if I couldn't make it. I love all things Thai!!

      Reply
      • Maria Doss

        April 25, 2018 at 3:00 pm

        Thank you Kathy:)

        Reply
    5. heather (delicious not gorgeous)

      April 25, 2018 at 2:59 am

      this sounds so tasty! the spicy thai curry sounds like it'd go so well with the sweet potatoes (:

      Reply
      • Maria Doss

        April 25, 2018 at 3:00 pm

        Thank you dear 🙂

        Reply
    6. Kelly @ Kelly Lynns Sweets and Treats

      April 25, 2018 at 4:27 am

      Love the sweet, spicy, salty mixture and that this soup has it all. Thank you for including stove top directions too....still haven’t gotten my Instant Pot yet 🙁

      Reply
      • Maria Doss

        April 25, 2018 at 3:01 pm

        I'm so into my Instant pot, too bad that I can't find a counter space:)It is really worth the investment, thanks Kelly:)

        Reply
    7. Kelsie | the itsy-bitsy kitchen

      April 26, 2018 at 2:49 pm

      This looks so good! I love all things curry and all things sweet potato!

      Reply
      • Maria Doss

        April 29, 2018 at 5:27 am

        Thank you Kelsie:)

        Reply
    8. Tracey M

      February 18, 2019 at 9:25 pm

      5 stars
      I made this today but used a seafood mix and it is really good. I love curry but never made it. It wss very easy. I did on the stovetop

      Reply
      • Maria Doss

        February 21, 2019 at 4:14 pm

        I'm so glad that you loved it, thank you Tracey:)

        Reply
    9. Andrea

      March 02, 2019 at 3:35 am

      I can’t seem to find curry paste but I can find Thai curry sauce at the grocery store. What’s the difference between the two?

      Reply
      • Maria Doss

        March 02, 2019 at 4:31 pm

        Hi Andrea, Thai red curry paste is available in amazon (if you click on red curry paste in the ingredients list, it will take you to the amazon link). Thai curry sauce is very different from the curry paste, since it is just a general curry sauce that contains additional sauce ingredients and will not work in the recipe. Hope it helps:)

        Reply

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    Maria Doss
    Maria Doss

    I am Maria Doss, the recipe creator, photographer and writer behind Kitchen at Hoskins. Here you'll find lots of creative recipes that use clever techniques or flavor profiles. It might intertwine two cuisines together to create a perfect blend or use an innovative technique.
    About Maria ->

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