Tom Yum Soup
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
Servings Prep Time
4servings 5minutes
Cook Time
Servings Prep Time
4servings 5minutes
Cook Time
Dry ingredients
  • 1/4cup dried onion
  • 2tablespoons dried green onion
  • 1teaspoon dried garlic
  • 1/4teaspoon sea salt
  • 1tablespoon brown sugar
  • 1tablespoon dried shrimp
  • 1/2cup dried shiitake mushroomssliced
  • 2tablespoons sundried tomatoes
  • 4pieces dried galangal
  • 4leaves dried kaffir lime
  • 2 dried chilessuch as chile de arbol
For cooking and serving
  • 12oz full fat coconut milk1 can
  • 8cups chicken brothor vegetable
  • 1 to 2 limeshalved, to serve
  • fresh cilantroroughly chopped, to serve
  1. Layer the dry ingredients in the jar in the order listed.
To Cook:
  1. 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:
  1. Season to taste with lime juice and garnish with fresh cilantro.