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.
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
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
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
Instant Pot Thai Curry Soup with Shrimp and Sweet Potato
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
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
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.
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Deepika|TheLoveOfCakes
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!
Maria Doss
Thank you Deepika, it is really YUM:)
Kim | The Baking ChocolaTess
Wow! This sounds so comforting and wonderfully delicious! Such a colorful soup Maria! I love the addition of shrimp! YUM! 😉
Maria Doss
Thank you so much Kim, we love this Thai soup very much:)
Ashika | Gardening Foodie
I love how beautiful this soup looks Maria, and the delicious combination of sweet, salty and spicy sounds absolutely divine 🙂
Maria Doss
You are too sweet, thank you Ashika:)
Katherine | Love In My Oven
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!!
Maria Doss
Thank you Kathy:)
heather (delicious not gorgeous)
this sounds so tasty! the spicy thai curry sounds like it'd go so well with the sweet potatoes (:
Maria Doss
Thank you dear 🙂
Kelly @ Kelly Lynns Sweets and Treats
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 🙁
Maria Doss
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:)
Kelsie | the itsy-bitsy kitchen
This looks so good! I love all things curry and all things sweet potato!
Maria Doss
Thank you Kelsie:)
Tracey M
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
Maria Doss
I'm so glad that you loved it, thank you Tracey:)
Andrea
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?
Maria Doss
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:)