Coconut Shrimp Soup (Tom Kha)
4 servings, canned straw mushrooms, chicken broth, chopped fresh cilantro, contributed, cook 11 min, dairy free, easy, fish sauce, fresh lime juice, full fat coconut milk, gluten free, honey, Instant Pot Fast and Easy Cookbook by Urvashi Pitre, less than 15 min, lime, lime wedges, low carb, medium shrimp, minced fresh lemongrass, paleo, prep 10 min, pressure cook, salt, soup, thai, to 8 thinfresh ginger, whole red thai chiles
Ingreadient
- 3 cups chicken broth
- 1/2 pound medium shrimp
- 1 cup canned straw mushrooms
- 13.5 oz full fat coconut milk
- 6 slices to 8 thinfresh ginger
- 2 whole red Thai chiles
- 2 tablespoons fish sauce
- 1 tablespoon minced fresh lemongrass
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1 lime
- 1/4 cup fresh lime juice
- chopped fresh cilantro
- Lime wedges
Direction
- In the Instant Pot, combine the broth, shrimp, mushrooms and their liquid, half the coconut milk, the ginger, chiles (if using), 1 tablespoon of the fish sauce, the lemongrass, honey, and salt.
- Secure the lid on the pot. Close the pressure-release valve. Select MANUAL or PRESSURE COOK and set the pot at LOW pressure for 1 minute. At the end of the cooking time, quick release the pressure.
- Stir in the remaining 1 tablespoon fish sauce, remaining coconut milk, the lime zest, and lime juice.
- Divide the soup among four serving bowls. Garnish with cilantro and serve with lime wedges alongside for squeezing.
