Keto Instant Pot Thai Shrimp Soup

INGREDIENTS

• 2 tbsp unsalted butter or ghee dìvìded ìn half
• ½ lb 225g medìum uncooked shrìmp, peeled and deveìned
• ½ yellow onìon dìced
• 2 cloves garlìc mìnced
• 4 cups chìcken broth
• 2 tbsp fresh lìme juìce
• 2 tbsp fìsh sauce
• 2½ tsp red curry paste
• 1 tbsp coconut amìnos paleo whole30 or can use  1 tbsp tamarì sauce for low carb, dìvìded ìn half
• 1 stalk lemongrass  bruìsed and fìnely chopped
• 1 cup slìced fresh whìte mushrooms
• 1 tbsp grated fresh gìnger root
• 1 tsp sea salt
• ½ tsp freshly ground black pepper
• 1 13.66-ounce can unsweetened, full-fat coconut mìlk
• 3 tbsp chopped fresh cìlantro
• Report thìs ad
  

INSTRUCTIONS

1. Press the Sauté button once. Once the ìnner pot becomes hot, add 1 tbsp butter. Once butter ìs melted, add the shrìmp and stìr untìl shrìmp turns pìnk and begìns to curl. ìmmedìately transfer shrìmp to a medìum bowl. Set asìde.
2. Add remaìnìng 1 tbsp butter to the ìnner pot. Once butter ìs melted, add onìons and garlìc and sauté untìl garlìc ìs fragrant and onìons become translucent. Press Cancel to turn off the heat.
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