Tom Yum Soup
15-30 min, 4 servings, brown sugar, chicken broth, contributed, cook 10 min, dried chiles, dried galangal, dried garlic, dried green onion, dried kaffir lime, dried onion, dried shiitake mushrooms, dried shrimp, easy, fresh cilantro, full fat coconut milk, gluten free, main course, Meals in a Jar Cookbook by Pamela Ellgen, modern, prep 5 min, pressure cook, sea salt, soup, sundried tomatoes, to 2 limes
Ingreadient
- 1/4 cup dried onion
- 2 tablespoons dried green onion
- 1 teaspoon dried garlic
- 1/4 teaspoon sea salt
- 1 tablespoon brown sugar
- 1 tablespoon dried shrimp
- 1/2 cup dried shiitake mushrooms
- 2 tablespoons sundried tomatoes
- 4 pieces dried galangal
- 4 leaves dried kaffir lime
- 2 dried chiles
- 12 oz full fat coconut milk
- 8 cups chicken broth
- 1 to 2 limes
- fresh cilantro
Direction
- Layer the dry ingredients in the jar in the order listed.
- Place all of the jarred ingredients into the Instant Pot. Add the coconut milk and broth. Stir to mix. Cover with the lid and ensure the vent is in the “Sealed” position. Pressure Cook or Manual on High for 10 minutes. Allow the steam pressure to release naturally for 10 minutes, then release any remaining pressure manually.
- Season to taste with lime juice and garnish with fresh cilantro.
