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Texas Caviar
Coconut Shrimp Soup (Tom Kha)
| By : |
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.
| Prep Time | 10 minutes |
| Cook Time | 11 minutes |
| Servings |
4 servings
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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
Ingredients
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Instructions
- 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 or PRESSURE COOK 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.
Recipe Notes
NOTE: If you are eating Paleo, be sure to use a Paleo-compliant fish sauce.
URVASHI PITRE moved to the U.S. thirty years ago with $20 in her pocket, two suitcases, a college scholarship, and a headful of Indian recipes passed down through her family. Now she runs her own global consulting firm. She lost 80 pounds following a restricted calorie, low-carb, keto diet, and she uses her blog, Two Sleevers, to share recipes with others. She is the author of Indian Instant Pot Cookbook, The Keto Instant Pot Cookbook, Every Day Easy Air Fryer, and Instant Pot Fast & Easy.
Book Description:
Fully authorized by Instant Pot—brand new recipes from the best-selling author of Indian Instant Pot Cookbook and The Keto Instant Pot Cookbook
Indian Instant Pot Cookbook by Urvashi Pitre is already one of the top-selling cookbooks in its category. Now Pitre turns her sights to all kinds of boldly flavored and internationally-themed recipes—Mexican, Thai, Moroccan, and more—with Instant Pot Fast & Easy, fully authorized by Instant Pot. Just like fans have come to expect, Pitre’s incredibly well-tested recipes will work perfectly every time, and of course taste great too. And because these are Instant Pot recipes, dishes like Japanese Chicken Curry, Chinese Steamed Ribs, and Mexican Pulled Pork are ready in a fraction of the time they would take using traditional cooking methods. As with all of Pitre’s recipes, the focus is on whole foods instead of artificial convenience ingredients, so the recipes are delicious, easy, and healthful too.
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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.
Very tasty
Loved it! Tom Kha is one of my favorite dishes. Thanks for the recipe.
Really good, hit the spot so well. Added garlic and chilli oil for extra kick. Thank you for this new fave recipe.