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instant pot coconut shrimp soup

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Shrimp

Instant Pot Coconut Shrimp Soup

From Instant Pot Fast & Easy: "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."

Ingredients

  • 3 cups chicken broth or water
  • 1/2 pound medium shrimp, peeled (tails left on) and deveined
  • 1 cup canned straw mushrooms, undrained
  • 1 (13.5-ounce) can full-fat coconut milk
  • 6 to 8 thin slices fresh ginger
  • 2 whole red Thai chiles (optional)
  • 2 tablespoons fish sauce
  • 1 tablespoon minced fresh lemongrass
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • Grated zest of 1 lime
  • 1/4 cup fresh lime juice (from 2 or 3 limes)
  • Chopped fresh cilantro, for garnish
  • Lime wedges, for serving

Directions

  • 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 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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