Coconut Shrimp Soup (Tom Kha)


  • 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
  • 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.
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