Paleo Instant Pot Tom Yum Soup
How to Make It
Step 1
Add the water to a 6-quart Instant Pot. Use a sharp, heavy-duty knife to slice the galangal into thick coins. They do not have to be perfect because they are added to the soup for flavor only and not appearances. Next, clean the outer leaves off of the lemongrass. Wash them well. Then trim the bottoms off. Smash the lemongrass with a heavy knife like a cleaver or mallet to break the layers. Add in the garlic cloves. Rip the kaffir lime leaves and add those too. If you want to make a spicy version of this soup, you can add fresh Thai chiles (about 10 for an extra spicy soup). Set the Instant Pot on high pressure for 15 minutes. Open the quick-release valve and wait for the button to pop.
Step 2
While the pot is cooking, cut and juice the limes. Set the juice aside. Trim the stems off the mushrooms and slice them into quarters. Slice the tomatoes in half and cut each half into 2-3 wedge-like pieces. Slice the ends off the onions and cut them in half. Remove the outer skins. Then cut them into thick 1″ slices. Remove any shells or tails from the shrimp. Once the time has passed on the pot, add in the mushrooms, tomatoes, onions, and shrimp. Set the Instant Pot on high pressure for 5 minutes. Set the Instant Pot on quick release and wait for the button to pop. You may want to place a towel on top of the Instant Pot as some water may come out.
Step 3
Add the fish sauce, lime juice, agave, and coconut milk. Taste and adjust, adding more fish sauce and lime juice as desired. You want to strike a balance between nicely tart and salty. Top each serving with chopped cilantro. Serve immediately.
Ingredients
- Water – 3 qt
- Galangal Root (for flavoring only) – 2 oz
- Lemongrass, raw (for flavoring only) – 3 oz
- Garlic – 5 clove
- Kaffir Lime Leaves (for flavoring only) – 5 piece
- Lime, fresh – 5.5 each – 2″ diameter
- Mushrooms White Raw – 8 oz
- Tomato – 4 roma
- White onion – 1 medium – 2 1/2″ diameter
- Thai Red Curry Paste – 1 tbsp
- Fish sauce (nam pla or nuoc mam) – 12 tbsp
- Canned Coconut Milk – 14 fl oz
- Agave syrup (agave nectar) – 1 tbsp
- Cilantro – 0.25 cup, chopped
- Shrimp – 1 lb