Tom Yum Soup

By: Pamela Ellgen

Tom Yum Soup
I have to apologize in advance—you’re not going to find many of these ingredients in your local grocery store unless you’re lucky enough to live near an Asian market. But it’s worth the effort to buy them online! Fragrant kaffir lime leaves, spicy galangal, pungent dried shrimp, and savory mushrooms permeate a creamy coconut broth in this traditional Southeast Asian soup. Jar Size: 2 cups
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course, Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Gluten Free
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
15-30 min, 4 servings, brown sugar, chicken broth, contributed, cook 10 min, dried chiles, dried galangal, dried garlic, dried green onion, dried kaffir lime, dried onion, dried shiitake mushrooms, dried shrimp, easy, fresh cilantro, full fat coconut milk, gluten free, main course, modern, Pamela Ellgen, prep 5 min, pressure cook, sea salt, soup, sundried tomatoes, to 2 limes

prep icon Prep Time
5 min
cook icon Cook Time
10 min

serving icon Servings
4 servings
Ingredients
  • 1/4 cup dried onion
  • 2 tablespoons dried green onion
  • 1 teaspoon dried garlic
  • 1/4 teaspoon sea salt
  • 1 tablespoon brown sugar
  • 1 tablespoon dried shrimp
  • 1/2 cup dried shiitake mushrooms
  • 2 tablespoons sundried tomatoes
  • 4 pieces dried galangal
  • 4 leaves dried kaffir lime
  • 2 dried chiles
  • 12 oz full fat coconut milk
  • 8 cups chicken broth
  • 1 to 2 limes
  • fresh cilantro
Instructions
  • Layer the dry ingredients in the jar in the order listed.
  • Place all of the jarred ingredients into the Instant Pot. Add the coconut milk and broth. Stir to mix. Cover with the lid and ensure the vent is in the “Sealed” position. Pressure Cook or Manual on High for 10 minutes. Allow the steam pressure to release naturally for 10 minutes, then release any remaining pressure manually.
  • Season to taste with lime juice and garnish with fresh cilantro.
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