Directions

• Heat the oil in saute mode of instant pot
• When the oil is hot, add the minced ginger & garlic and roast till they are golden brown
• Add the finely diced shallots and saute till they turn translucent
• The diced carrots and peppers are added next
• Add the lemon grass stalks in whole so they are easy to remove after the soup is cooked
• The tomatoes are then added along with the curry paste
• The tofu is drained of the water and then nicely dried and cut into cubes and added
• Add the vegetable broth and turn off saute mode
• Switch on to pressure cook mode high and add lemon juice, lemon zest, soy sauce, slit green chilies & sugar
• Pressure cook in sealing position for 8 minutes
• Allow the pressure to release naturally or quick release the pressure after 12-15 minutes
• Open the lid & add the coconut milk and allow the flavors to seep in
• The lemon grass stalks can be removed at this time
• Cut scallions, cilantro and basil leaves can be added as a garnish
• Add extra lemon juice, soy sauce,chili paste according to taste and enjoy