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Recipe Category: Soup
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Coconut Shrimp Soup Slow Cooker Recipe
Ingredients
Recipe for: Tom Kha
Serves 4
Active Time 10 minutes
Pressure/Manual (Low) Quick Release
- 3 cups chicken broth or water
- ½ pound medium shrimp, peeled (tails left on) and deveined
- 1 cup canned straw mushrooms, undrained
- 1 (13.5-ounce) can full-fat coconut milk
- 6 to 8 thin slices fresh ginger
- 2 whole red Thai chiles (optional)
- 2 tablespoons fish sauce
- 1 tablespoon minced fresh lemongrass
- 1 teaspoon honey
- ½ teaspoon salt
- grated zest of 1 lime
- ¼ cup fresh lime juice (from 2 or 3 limes)
- chopped fresh cilantro, for garnish
- lime wedges, for serving
Method
- 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 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
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