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." —Urvashi Pitre
Test Kitchen Notes
COCONUT SHIRMP SOUP (TOM KHA) is excerpted from INSTANT POT FAST & EASY © 2019 by Urvashi Pitre. Photography © 2019 by Ghazalle Badiozamani. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. —The Editors
- Prep time 15 minutes
- Cook time 10 minutes
- Serves 4
chicken broth or water
medium shrimp, peeled (tails left on) and deveined
canned straw mushrooms, undrained
(13.5-ounce) can full-fat coconut milk
6 to 8
thin slices fresh ginger
whole red Thai chiles (optional)
minced fresh lemongrass
Grated zest of 1 lime
fresh lime juice (from 2 or 3 limes)
Chopped fresh cilantro, for garnish
Lime wedges, for serving
- 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.