Submitted by Ezzie B.
Chicken vegetable curry soup
1 can Thai kitchen lite coconut milk
3 cans water (help get out all the coconut milk)
2 portions of Golden Curry sauce mix (about 1/3 of the brick)
1 tsp ground ginger (I have a big container of it but put it into small containers)
12 oz. frozen blend of broccoli, carrots, sugar snap peas, & water chestnut mix
6 oz frozen okra (to thicken the soup)
6 oz cooked chicken breast & chicken thigh meat chopped
Put all ingredients in the Instant Pot. Push “Soup” setting. Stir well when done. This is a lite soup with great flavor profile. Perfect for lunch!