This Thai-style soup is brothy, fragrant, and carefully seasoned. I like making it with shrimp as a difference in pace. This soup warms well indeed, and I observe the flavors extend after some time. Assuming that you intend to serve it days later, don’t add the shrimp until you’re just about prepared to serve the soup. All things considered, warm the soup and add them throughout a previous couple of moments of cooking.
RELEASE TOTAL TIME = Quick 21 minutes
Grain-Free, Gluten-Free, Egg-Free, Nut-Free, Soy-Free, Dairy-Free, Paleo (see Note), Low-Carb
- 3 cups chicken broth or water
- ½ 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 of fresh ginger
- 2 whole red Thai chiles (optional)
- 2 tablespoons fish sauce
- 1 tablespoon minced fresh lemongrass
- 1 teaspoon honey
- ½ teaspoon salt
- Grated zest of 1 lime
- ¼ cup fresh lime juice (from 2 or 3 limes)
- Chopped fresh cilantro, for garnish
- Lime wedges, for serving
1. 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.
2. 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, quickly release the pressure.
3. Stir in the remaining 1 tablespoon fish sauce, remaining coconut milk, the lime zest, and lime juice.
4. Divide the soup among four serving bowls. Garnish with cilantro and serve with lime wedges alongside for squeezing. NOTE: If you are eating Paleo, be sure to use a Paleo-compliant fish sauce.