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.

Course Soup

Cuisine Asian

Keyword instant pot thai curry shrimp soup

Prep Time 6

Cook Time 15

Total Time 21

Servings Servings

Calories 223kcal

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

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.

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.

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.