4 servingscanned straw mushroomschicken broth

Coconut Shrimp Soup (Tom Kha)

By Urvashi Pitre

4 servings

less than 15 min

Easy

Recipe Details

Difficulty: Easy

Prep Time: 10 min

Cook Time: 11 min

Total Time: less than 15 min

Cooking Technique: Pressure Cook

Cuisine: Thai

Diet: Dairy Free, Gluten Free, Low Carb, Paleo

Yield: 4 servings

Ingredients

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

This Thai-style soup is brothy, fragrant, and delicately flavored. While tom kha is typically made with chicken (in which case it’s known as tom kha gai), I like making it with shrimp as a change of pace. This soup reheats very well, and I find the flavors deepen over time. If you plan to serve it a day later, don’t add the shrimp until you’re just about ready to serve the soup. Instead, reheat the soup and add them for the last few minutes of cooking.

INSTRUCTIONS

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.

Notes

NOTE: If you are eating Paleo, be sure to use a Paleo-compliant fish sauce.

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About the chef

Urvashi Pitre

Urvashi Pitre is a renowned cookbook author, blogger, and tech enthusiast who specializes in creating recipes that bring people together. Her passion for food began in her childhood home, where meals were a shared experience of love and community. With a background in client services and entrepreneurial ventures, Pitre has written several highly-rated cookbooks, focusing on simplifying cooking with gadgets like the Instant Pot and air fryer. She’s celebrated for her ability to deliver delicious, easy-to-follow recipes for home cooks.

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