Slow Cooked Thai Shrimp Soup (Tom Yum Goong)

By: Instant Pot Culinary Team

Slow Cooked Thai Shrimp Soup (Tom Yum Goong)
cuisine icon Cuisine
Thai
cuisine icon Course
Soup
cuisine icon Difficulty
Medium
cuisine icon Duration
1-2 hours
cuisine icon Cooking Technique
Slow Cook
cuisine icon Keywords
1-2 hours, 8-10 servings, black oyster mushroom, canola oil, cilantro leaves, cook 1 hour, evaporated milk, fish sauce, galangal, Instant Pot Culinary Team, instant pot shrimp recipe, instant pot shrimp soup, kaffir lime leaves, lemongrass, limes, medium, prep 10 min, red curry paste, shrimp, shrimp paste, slices galangal, slow cook, soup, sugar, thai, thai chili, water

prep icon Prep Time
10 min
cook icon Cook Time
1 hour

serving icon Servings
8-10 servings
Ingredients
  • 18 Shrimp
  • 11 slices galangal
  • 4 Kaffir lime leaves
  • 1 lemongrass
  • 2 thai chili
  • 1/3 lb black oyster mushroom
  • 3 tbsp fish sauce
  • 3 limes
  • 1 tbsp red curry paste
  • 3 1/2 tbsp shrimp paste
  • 2 tbsp canola oil
  • 6 cups Water
  • 1 tsp sugar
  • 1 cup cilantro leaves
  • 1 1/2 cups evaporated milk
Instructions
  • Wash shrimp and remove heads. Return shrimp, except the heads, to the fridge.
  • Select SAUTÉ-High and set the time for 30 minutes. Press START. Add canola oil to the Inner Pot.
  • When the oil is hot, sauté shrimp heads until light golden, around 5 minutes.
  • Add water to pot to prepare shrimp stock. Press CANCEL when the water starts to simmer.
  • Select SLOW COOK-High and set the time to 1 1/2 hours. Press START. Close the lid and set to VENT.
  • Cut the top and bottom end of the lemon grass. Crush all the surface with the back of the knife to infuse stock with flavor. Cut in 1-inch length pieces and add to pot.
  • Add galangal pieces, teared kefir lime leaves, and chili pepper pieces to pot.
  • Let the stock cook for 45 minutes.
  • In the meantime, cut the back of the shrimps with a small kitchen scissor or knife. Clean the black vein if there is any. Take them back to the fridge.
  • Tear mushrooms lengthwise to 2-3 pieces.
  • Juice the limes.
  • After 45 minutes, strain the stock and return the liquid to the pot. Discard the vegetables. Lime leaves, chili pepper and shrimp heads can be used for plate decoration.
  • Add shrimp paste, red curry paste, fish sauce, sugar, lime juice. Stir. Taste and adjust these ingredients according to your preference.
  • Add mushroom and sprinkle shrimps on top. Close the lid and let them cook for 30 minutes.
  • After 30 minutes, press CANCEL.
  • Serve and enjoy!
Notes
  • Optional: Add cilantro leaves on top before service. For the creamy version, add 1.5 cups of evaporated milk at Step 13 with other ingredients.
  • Chef`s Tip: This is a spicy soup by nature. However, for a milder version. Cut the Thai chili pepper lengthwise and remove the seeds and the stem in the middle before adding to the pot.
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