Tom Yum soup is a popular Thai hot and sour soup known for its spicy and aromatic flavours. Here's a recipe to make Tom Yum soup using an Instant Pot:
Ingredients:
- 4 cups chicken or vegetable broth
- 1 can (13.5 oz) coconut milk
- 1 stalk lemongrass, smashed and cut into pieces
- 4-6 kaffir lime leaves
- 4-6 slices of galangal (or ginger, if unavailable)
- 4-6 Thai bird's eye chilies, crushed (adjust to taste)
- 200g (7 oz) shrimp, peeled and deveined
- 200g (7 oz) mushrooms, sliced
- 2-3 tomatoes, quartered
- 1 small onion, quartered
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon sugar
- Salt to taste
- Fresh cilantro leaves for garnish
- Optional: Thai chili paste (Nam Prik Pao) for extra flavour
Instructions:
Turn on the Instant Pot and select the "Sauté" function. Add a little oil and sauté the onions until translucent.
Add the lemongrass, kaffir lime leaves, galangal (or ginger), and Thai bird's eye chilies. Stir and sauté for a minute to release the flavours.
Pour in the chicken or vegetable broth and coconut milk. Stir well.
Add the mushrooms and tomatoes to the pot.
Close the Instant Pot lid and set the valve to "Sealing." Cancel the "Sauté" function and select the "Pressure Cook" or "Manual" function. Set the time to 5 minutes on high pressure.
Once the cooking time is complete, carefully release the pressure using the quick-release method.
Open the lid and add the shrimp to the soup. Press the "Sauté" function and let the shrimp cook for a few minutes until they turn pink and opaque.
Stir in the fish sauce, lime juice, and sugar. Taste and adjust the seasoning by adding salt or more fish sauce if needed.
Serve the Tom Yum soup hot, garnished with fresh cilantro leaves. You can also add a spoonful of Thai chili paste (Nam Prik Pao) for an extra kick of flavour.
Enjoy your homemade Instant Pot Tom Yum soup!
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