Coconut Shrimp Soup (Tom Kha)
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.
Servings Prep Time
4servings 10minutes
Cook Time
Servings Prep Time
4servings 10minutes
Cook Time
  • 3cups chicken brothor water
  • 1/2pound medium shrimppeeled (tails left on) and deveined
  • 1cup canned straw mushroomsundrained
  • 13.5oz full fat coconut milk1 can
  • 6slices to 8 thinfresh ginger
  • 2 whole red Thai chilesoptional
  • 2tablespoons fish sauce
  • 1tablespoon minced fresh lemongrass
  • 1teaspoon honey
  • 1/2teaspoon salt
  • 1 limezest and juice
  • 1/4cup fresh lime juicefrom 2 or 3 limes
  • chopped fresh cilantrofor garnish
  • Lime wedgesfor 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 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.