Coconut Shrimp Soup (Tom Kha)
By :Instant Pot Fast and Easy Cookbook by Urvashi Pitre
Print Recipe
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.
Votes: 5
Rating: 4.8
Rate this recipe!
Course Soup
Cuisine Thai
Difficulty Easy
Duration less than 15 min
Cooking Technique Pressure Cook
Prep Time 10 minutes
Cook Time 11 minutes
Servings
4 servings
Ingredients
  • 3 cups chicken broth or water
  • 1/2 pound medium shrimp peeled (tails left on) and deveined
  • 1 cup canned straw mushrooms undrained
  • 13.5 oz full fat coconut milk 1 can
  • 6 slices to 8 thinfresh ginger
  • 2 whole red Thai chiles optional
  • 2 tablespoons fish sauce
  • 1 tablespoon minced fresh lemongrass
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1 lime zest and juice
  • 1/4 cup fresh lime juice from 2 or 3 limes
  • chopped fresh cilantro for garnish
  • Lime wedges for serving
Course Soup
Cuisine Thai
Difficulty Easy
Duration less than 15 min
Cooking Technique Pressure Cook
Prep Time 10 minutes
Cook Time 11 minutes
Servings
4 servings
Ingredients
  • 3 cups chicken broth or water
  • 1/2 pound medium shrimp peeled (tails left on) and deveined
  • 1 cup canned straw mushrooms undrained
  • 13.5 oz full fat coconut milk 1 can
  • 6 slices to 8 thinfresh ginger
  • 2 whole red Thai chiles optional
  • 2 tablespoons fish sauce
  • 1 tablespoon minced fresh lemongrass
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1 lime zest and juice
  • 1/4 cup fresh lime juice from 2 or 3 limes
  • chopped fresh cilantro for garnish
  • Lime wedges for serving
Votes: 5
Rating: 4.8
Rate this recipe!
Instructions
  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 or PRESSURE COOK and set the pot at LOW pressure for 1 minute. At the end of the cooking time, quick 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.
Recipe Notes

NOTE: If you are eating Paleo, be sure to use a Paleo-compliant fish sauce.

2 replies
  1. RASimpson76
    RASimpson76 says:

    My first Instant Pot dish and it came out great! The shrimp was tender and didn’t lose flavor or change the taste of the soup.

    Next time I am going to use Galanga Root instead of ginger. And maybe chicken instead of shrimp.

    Overall…everyone loved it! So that’s a winner to me.

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