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Sesame-Ginger Chicken
Coconut-Tomato Soup
| By : |
Give tomato soup a zing with ginger and garlic, and expand its flavor with a luscious coconut finish. This soup begs you to throw everything into your Instant Pot and walk away, and then return later to a nutritious, tasty soup the whole family will enjoy.
| Prep Time | 10 minutes |
| Cook Time | 5 minutes |
| Servings |
4 servings
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Ingredients
- 1 can coconut milk
- 1 teaspoon Ginger minced
- 1 red onion diced
- 1 teaspoon salt
- 6 large tomatoes cut into quarters
- 1/2 teaspoon ground cayenne pepper
- 1/4 cup cilantro freshly chopped
- 1 teaspoon ground turmeric
- 1 tablespoon agave nectar or honey
- 1 teaspoon garlic minced
Ingredients
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Instructions
- In the inner cooking pot of the Instant Pot, combine all of the ingredients.
- Lock the lid into place. Select Manual and adjust the pressure to High. Cook for 5 minutes.
- When the cooking is complete, let the pressure release naturally. Unlock the lid.
- Using an immersion blender, mix the soup until smooth, and serve.
Recipe Notes
After losing 80 lbs by following a restricted calorie, low carb, keto diet, I use this blog to share easy and delicious recipes from around the world with foodies who enjoy good food, but don’t always have the time to cook elaborate meals. I’ve chosen to keep it largely ad-free, except for a few helpful affiliate links.
I am not a professional blogger. In fact, what I really do for a living is to run Tasseologic (www.tasseologic.com) which is a data-driven CRM agency. I have a doctorate in Experimental Psychology, and I use what I learned as a scientist to help drive incremental ROI via marketing.
I use my Instant Pot a lot, and I enjoy a variety of cuisines, so you’ll see lots of recipes from India, Mexico, Thailand, Korea, etc. in the blog. I hope you enjoy the recipes, and I’d love to hear from you as you try one.
If you’d like to purchase the e-cookbooks I’ve written, click here: https://twosleevers.com/shop/ Read More…
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Very spicy! Next time I would double this recipe and keep the cayenne pepper the same.
I would leave out the cayenne far to spicy I doubled recipe now no one wants to eat it.
My partner came down with a severe cold and wanted soup. I found this recipe on the app and had all of the ingredients available and made it. My partner and I loved it with some grilled cheeses! Will be a new soup in my repertoir!
Made this soup and it was a hit!! My kids (12 & 9) loved it! So i am making it again but i am going to double the recipe. Do i have to double the cooking time too? Still a newbie for the Instant Pot!
What size can of coconut milk did you use?
Great first recipe, used canned chopped tomatoes, forgot cayenne and it all turned out great…Vegan ans teenagers happy.
Super easy and delicious!
Really delicious and very easy – my first instantpot recipe. I used low fat coconut milk. The person who asked what size can, i used a regular size can.
Far too much ginger which overpowered the lovely tomato flavour.
No directions to peel and seed tomatoes which resilts in a smoother finish. Tomato skins arent as pleasant. Ginger and cayenne overwhelm the lovely tomato flavour. Refuce to at least half.
For this recipe since you use an immersion blender you do not need to peel or seed the tomatoes since they get blended. Depending on preference you may wish to use less spices.
Yummy cold weather soup that’s filling but light and doesn’t bog you down. Definitely a new staple!
A little to spicy but other wise tasty. Next time i will deseed my tomatos.
Doubled the recipe (same cook time) and it was great. I like the flavor, and don’t find it spicy. I have made this twice and the second time poured the soup through a strainer after blending to get the seeds out. Good by itself, but have also poured it over some Indian rice and chicken and it was yummy.
Love this! Nice heat to it though i can understand some finding it spicy. Love that its Paleo friendly and sp easy to make. Lunch for the week is ready!
Came out really good, just add a bit more salt.
A bit spicy, but very delicious!! Love it!
So yummy and healthy. Perfect fall soup!
This was one of the easiest recipes I have tried so far! It is flavourfull, thick and rich in colour. Delicious! The spices give it a kick, so if you dont’t like spicy, this soup is not for you. Maybe a dollop of greek yogurt may soften the spices but I haven’t tried. I’d make this again! A great way to use your garden tomatoes.
Excellent! Delicious! I’ve made twice with two different brands of coconut milk within three days. I served this soup with presoaked, cooked bulgar. Very satisfying. And it is spicy, but just right. The next time I’ll make it with coconut cream, just to try. This dish has made it to my potluck list and special occasions.
Excellent soup for a cold day. I’m not sure why there are many reviews complaining about the spice level… Didn’t you know what you were getting into when you saw cayenne pepper and ginger on the ingredient list? We added a couple lemongrass stalks to the instant point – it added a very nice flavor profile. We also added some sautéed mushrooms once the soup had been blended – yum!
Easiest soup to make! I added a bit more salt.
The easiest and the most delicious tomato soup ever!!!! <3
So good! This soup is unlike anything you’ve ever tasted! The exquisite flavor profile will have the whole family craving it!
Sooooooo…good!
Very nice-tasting soup. I found it a tad tart so i added about two more tablespoons of agave nectar. Spice level was mild for me , but just right for this type of soup.
Can you use whole canned tomatoes instead?
I made this with some substitutions. Instead of agave I used a chopped apple to sweeten, used a teaspoon of Thai Red Curry paste instead of cayeene pepper, parsley instead of cilantro and added chopped broccoli and black pepper. It turned out wonderful, can’t stop eating it! Thank you!