Vanilla-Scented Rice Pudding
Tom Yum Soup
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I have to apologize in advance—you’re not going to find many of these ingredients in your local grocery store unless you’re lucky enough to live near an Asian market. But it’s worth the effort to buy them online! Fragrant kaffir lime leaves, spicy galangal, pungent dried shrimp, and savory mushrooms permeate a creamy coconut broth in this traditional Southeast Asian soup.
Jar Size: 2 cups
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
4 servings
|
Ingredients
Dry ingredients
- 1/4 cup dried onion
- 2 tablespoons dried green onion
- 1 teaspoon dried garlic
- 1/4 teaspoon sea salt
- 1 tablespoon brown sugar
- 1 tablespoon dried shrimp
- 1/2 cup dried shiitake mushrooms sliced
- 2 tablespoons sundried tomatoes
- 4 pieces dried galangal
- 4 leaves dried kaffir lime
- 2 dried chiles such as chile de arbol
For cooking and serving
- 12 oz full fat coconut milk
1 can - 8 cups chicken broth or vegetable
- 1 to 2 limes halved, to serve
- fresh cilantro roughly chopped, to serve
Ingredients
Dry ingredients
For cooking and serving
|
Instructions
Preparation:
- Layer the dry ingredients in the jar in the order listed.
To Cook:
- Place all of the jarred ingredients into the Instant Pot. Add the coconut milk and broth. Stir to mix. Cover with the lid and ensure the vent is in the “Sealed” position. Pressure Cook or Manual on High for 10 minutes. Allow the steam pressure to release naturally for 10 minutes, then release any remaining pressure manually.
To Serve:
- Season to taste with lime juice and garnish with fresh cilantro.
Pamela Ellgen is a food blogger at Surfgirleats.com and cookbook author of Mastering Meal Prep, Sheet Pan Ketogenic, Cast Iron Paleo, and Soup & Comfort. Her work has been featured in Outside Magazine, TODAY food, Healthline, Huffington Post, Edible Phoenix, and The Portland Tribune. When she’s not in the kitchen, Pamela enjoys surfing, practicing yoga, and playing with her kids. She lives in California with her husband and two children.
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