Paleo Instant Pot Tom Yum Soup Recipe

Gluten Free
Lunch
Main Dishes
Paleo
Quick Easy
4.9/5
(2235 reviews)
Paleo Instant Pot Tom Yum Soup
Zylo Recipes

Description

Experience the vibrant taste of Thailand with this creamy Tom Yum soup, a delightful and aromatic dish perfect for any night. Crafted with a blend of authentic ingredients, this soup brings a symphony of flavors to your bowl. The foundation of this exquisite soup lies in a fragrant broth, infused with fresh galangal, lemongrass, garlic, and kaffir lime leaves.

These aromatics simmer together, creating a base that is both invigorating and comforting. Succulent shrimp, juicy Roma tomatoes, sweet white onion, and earthy mushrooms are then added, enriching the broth with their distinct textures and tastes. The magic of Tom Yum lies in its perfect balance of flavors.

Fish sauce lends a savory depth, while a generous squeeze of fresh lime juice provides a tangy counterpoint. Creamy coconut milk is swirled in, adding richness and mellowing the sharper notes, creating a velvety smooth texture. A sprinkle of freshly chopped cilantro adds a final touch of freshness and visual appeal.

This version of Tom Yum soup is designed to be family-friendly, offering a mild introduction to the vibrant world of Thai cuisine. However, for those who crave a more traditional spicy kick, feel free to add Thai chilies to the pot. Remember that the key to great Tom Yum is achieving a harmonious balance of sweet, sour, and spicy notes, so adjust the chili level to your personal preference.

When selecting ingredients, consider using high-quality shrimp, whether wild-caught or farm-raised, depending on your preference and budget. For the fish sauce, opt for a brand that contains only anchovies and salt, ensuring a pure and authentic flavor. While the cooking time may vary depending on your equipment, the result is well worth the wait.

This Tom Yum soup is a complete meal in itself, offering a satisfying and flavorful experience that will transport you to the heart of Thailand. Each spoonful is a journey, a delicious dance of flavors and textures that will leave you wanting more.

Preparation Time

Prep Time
25 min
Cook Time
25 min
Total Time
50 min

Nutrition Information

Per 1 bowl serving
C
Calories
400 Kcal

C
Carbs
15 g
Fi
Fiber
5 g
Sugar
8 g

P
Protein
25 g

C
Fats
30 g
Saturated Fats 15 g
Unsaturated Fats 12 g

Cholestrol 75 mg
Sodium 800 mg
Potassium 600 mg
AI logo Zylo AI

Your Personal
Nutrition
Guide

Avatar 1 Avatar 2 Avatar 3 Avatar 4
More than 230K
downloads
4.9/5 out of 3k reviews
Red dot blinking
Live ! Download now on Android !

Ingredients

    1.
    Water
    Water
    3 qt
    2.
    Galangal Root (for flavoring only)
    Galangal Root (for flavoring only)
    2 oz
    3.
    Lemongrass, raw (for flavoring only)
    Lemongrass, raw (for flavoring only)
    3 oz
    4.
    Garlic
    Garlic
    5 clove
    5.
    Kaffir Lime Leaves (for flavoring only)
    Kaffir Lime Leaves (for flavoring only)
    5 piece
    6.
    Lime, fresh
    Lime, fresh
    5.5 each - 2" diameter
    7.
    Mushrooms White Raw
    Mushrooms White Raw
    8 oz
    8.
    Tomato
    Tomato
    4 roma
    9.
    White onion
    White onion
    1 medium - 2 1/2" diameter
    10.
    Thai Red Curry Paste
    Thai Red Curry Paste
    1 tbsp
    11.
    Fish sauce (nam pla or nuoc mam)
    Fish sauce (nam pla or nuoc mam)
    12 tbsp
    12.
    Canned Coconut Milk
    Canned Coconut Milk
    14 fl oz
    13.
    Agave syrup (agave nectar)
    Agave syrup (agave nectar)
    1 tbsp
    14.
    Cilantro
    Cilantro
    0.25 cup, chopped
    15.
    Shrimp
    Shrimp
    1 lb

Instructions

    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.
    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.
    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.