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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
  • subheading: To garnish, optional:
  • sliced scallions
  • chopped cilantro
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