Slow Cooked Thai Shrimp Soup (Tom Yum Goong)


  • 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
  • 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!
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