1cancoconut milk (full fat is best)about 15 ounces (optional, reserve two tablespoons of coconut milk for garnish)
2cupschicken or vegetable stock
1 ½tablespoonsyellow curry powder
1teaspoonseasoned salt
Instructions
STOVE TOP DIRECTIONS
Add all ingredients to a soup pot and whisk until smooth. Bring to a simmer.
Continue to simmer low until heated through, stirring occasionally.
If desired, drizzle with reserved coconut milk after ladling and immediately before serving.
INSTANT POT DIRECTIONS
Add all ingredients to inner pot and whisk until smooth/incorporated.
Set to 'sealing' and cook on manual (high pressure) for 1 minute.
When cook time is finished, do a careful quick release (stop if it begins to sputter), or hit "cancel" and allow for a 10 minute natural pressure release.
If desired, drizzle with reserved coconut milk after ladling and immediately before serving.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients. This serves 2 as a main course or 4 as a started/side dish.