Instant Pot Tom Yum

Instant Pot Tom Yum

This is an older recipe from Foraged Dish. I wanted to give it a little update, so here it is! 

There is a Thai restaurant in Estes Park, which we drive by after visiting Rocky Mountain National Park. After a long day outside, when it's starting to get a bit chilly, nothing is better than a stop at that restaurant for a cozy Thai soup or spicy curry. 

Tom Yum soup is also the ultimate soup when you're sick. It's brothy, with chicken and veggies, and scented with lemongrass and ginger. This version is an Instant Pot recipe -- easy is key when you're not feeling your best. 

Instant Pot Tom Yum

Some typical Thai ingredients can be hard to find here in the states! Here's where to look and what to do if you can't find it: 

You can find lemongrass in the herb section of some grocery stores, at a local Asian Market, or online. Use it while it's fresh! The Asian Market near me sells it in sets of two stalks. This recipe only calls for one, but I try to use the second one for another batch of soup within a week because I find that as soon as the lemongrass dries out it loses it's flavor. I've had poor success in freezing it, unfortunately. (Anyone have tips?) 

In this recipe, I call for ginger and not galangal. Most Tom Yum recipes call for both, but galangal is another ingredient that can be hard to get your hands on. If you do go to an Asian Market, look there and use half galangal, half ginger in the recipe. Otherwise, don't worry about it for one minute -- the favor of ginger is very similar to galangal (galangal is just a bit more mild), so using all ginger is just fine!

Kaffir lime is in a lot of Thai recipes but I don't include it in the instructions below at all because I've found it's nearly impossible to buy in the states! (That said, it has an amazing aroma, so if you can find it, add 3 leaves to the pot before closing it up, and then remove them before serving). It's also very hard to buy kaffir lime seeds in the United States, but I would love to grow one! I have seen a few companies that will ship a grafted plant, so I might try it. 

Last but not least: fish sauce isn’t for everyone (but you can usually find it in the Asian section of your grocery store). If you're not that into it, use Worcestershire sauce instead (it's ok, I have my own trepidations). It's not quite the same, but it will provide some of that Unami flavor that rounds out the broth. 

Phew! Thai food is an adventure on it's own! But don't let that stop you -- this soup is delicious, nourishing, and cozy. And this version has been adapted to make it a bit more approachable. Enjoy! 

Instant Pot Tom Yum

Instant Pot Tom Yum

Published December 11, 2018 by
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Serves: 6   |    Active Time: 15 minutes



Ingredients:

  • 1 tablespoon coconut oil
  • 4 garlic cloves, minced
  • 1/2 onion, diced
  • 3 tablespoons ginger, finely minced
  • 1 large carrot, diced
  • 1 zucchini, diced
  • 2 cups mushrooms, sliced or quartered
  • 1/2 pound boneless chicken breast
  • 3 green onions, white and dark green parts removed, then sliced
  • 2-5 minced Thai chili peppers, depending on spice preference
  • 8 cups chicken or bone broth
  • 1 cup canned full-fat coconut milk
  • 1 teaspoon lime juice
  • 1 stalk lemongrass
  • 1/8 teaspoon fish sauce
  • Optional for serving: chili oil, cilantro, lime wedges

  • Directions:

    1. Heat coconut oil in the bottom of an Instant Pot on the “Sauté” setting. When oil is melted, add diced onion, and minced garlic and ginger. Sauté until onions are translucent.
    2. Add diced carrots, diced zucchini, sliced mushrooms, chicken breasts, green onions, Thai chili peppers, broth, coconut milk, lime juice, stalk of lemongrass, and fish sauce.
    3. Place lid on Instant Pot and turn to “Soup” setting with timer set to one minute. Turn vent to sealed position.
    4. When timer goes off, release the pressure through the vent. Using tongs or a slotted spoon, pull chicken from soup and use two forks to shred it into bite-sized pieces. Place shredded chicken back in soup and stir.
    5. Serve hot with additional chili oil, cilantro, lime, or hot sauce (such as Sriracha).

    Instant Pot French Lentil Soup

    Instant Pot French Lentil Soup

    Cozy.

    • Noun: giving a feeling of comfort, warmth, and relaxation.

    • Adjective: a soft covering to keep a teapot, boiled egg, etc., hot.

    • Verb: give (someone) a feeling of comfort or complacency.

    The dictionary definition might as well include French Lentil Soup, too. It fits right in there between "giving a feeling a comfort” and “keeping warm.”

    Red lentils are a regular in our house (dal, or this stew) but I was feeling explorative and grabbed French lentils at the store one day. It was a very, very good impulsive decision.

    In addition to French lentils, bay leaves, white wine, and fresh thyme go into the pot. What comes out is this steaming hot, broth-y stew that boasts every flavor a “French” soup should. It’s amazing what a splash of wine can do!

    Lentils are not the first thing I think of when I imagine French food (maybe brie, or baguettes, or wine) but lentils are a huge part of French culture. Even though lentils originated in the Middle East, Le Puy Lentils (French Lentils) are specific to France and have the same Protected Designation of Origin as Champagne — to be called lentilles du Puy, they must be grown in Puy.

    Instant Pot French Lentil Soup
    Instant Pot French Lentil Soup

    The classic French preparation of lentils is with Dijon Mustard and Red wine vinegar, though on a cold day — ehem, virtually every day from mid-October to March, here - the lentil soup is the most satisfying, warming thing you could lay your eyes on.

    This recipe is also plant-based, making it perfect for #MeatlessMonday or your everyday, if that’s your thing. But the flavor is so rich and the lentils so satisfying, that no one at your table will miss a thing. (Psst…. if they do, it is common in some countries to serve sliced sausage over lentils).

    One more thing! This whole recipe comes together in your Instant Pot. 12 minutes pressurized, a sprinkle of parsley, a glass of Pinot Grigio, and you have your self a very pretty little meal. Weeknights? Conquered. Lazy Sunday evenings? Done and done.

    Instant Pot French Lentil Soup

    Instant Pot French Lentil Soup

    Published December 6, 2018 by
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    Serves: 8   |    Active Time: 20 minutes



    Ingredients:

  • 2 cups french lentils, rinsed (also called Le Puy or French Green Lentils)
  • 1 tablespoon coconut oil
  • 1 large onion, diced
  • 1 stalk celery, diced
  • 3 cloves garlic, minced
  • Splash white wine (about 1/4 cup)
  • 2 large carrots, diced
  • 1 14-ounce can diced tomatoes
  • 2 bay leaves
  • 6-1/2 cups vegetable broth
  • 1/4 teaspoon freshly cracked black pepper 
  • Leaves from 3 sprigs of thyme
  • Salt to taste
  • Garnish: minced parsley

  • Directions:

    1. Heat coconut oil in the bottom of an Instant Pot on the sauté setting. Add onion, garlic, and celery, and sauté, stirring occasionally, for about 10 minutes, until onions are translucent and starting to brown. Add the splash of wine and stir.
    2. Add carrots, canned tomatoes, lentils, bay leaves, vegetable broth, black pepper, and thyme, and stir.
    3. Place lid on Instant Pot and turn to “Bean/Chili” setting with timer set to 12 minutes and vent in the sealed position.
    4. When timer goes off, release the pressure. Stir soup and season with salt to taste. Serve topped with minced parsley.
    5. Tip: For extra veggies in your meal, place a handful of baby kale or spinach in the bottom of your bowl when serving, and spoon the hot lentils over top.

    Instant Pot Spicy Ginger Sweet Potato Soup

    Spicy Ginger Sweet Potato Soup
    Spicy Ginger Sweet Potato Soup

    Pairs well with grey days, warm slices of sourdough toast, and your favorite mug. We’re talking about this Spicy Ginger Sweet Potato Soup.

    Often times, sweet potato soups (and for that matter, pumpkin and butternut squash soups) are too sweet for me. This one employs a generous amount of shallots, roasted garlic, fresh ginger, and a dash of cayenne to balance that out. Plus, it’s velvety smooth, thanks to a can of coconut milk.

    The result is a soup that is like one big creamy autumn hug. Which, sometimes you just need.

    We keep our house at a brisk 62°F during the winter months, and I’ve grown used to living in my slippers and wrapped up in a blanket. (That’s not a complaint, I do like being all bundled up and cozy!) Something warm to sip on or slurp is definitely a bonus on the chilliest days!

    Keep things simple, by topping your mug with cilantro and cayenne, or if you’re feeling fancy try crème fraîche (I love a good dollop of crème fraîche, though I’m never quite well enough prepared when the time is right.)

    Spicy Ginger Sweet Potato Soup
    Spicy Ginger Sweet Potato Soup

    Instant Pot Spicy Ginger Sweet Potato Soup

    Published November 1, 2018 by
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    Serves: 6   |    Active Time: 30 minutes



    Ingredients:

  • 2-3 shallots, peeled and sliced
  • 5 cloves garlic, minced
  • 2 teaspoons minced ginger
  • 1 tablespoon coconut oil
  • 3 pounds sweet potato, washed and peeled
  • 1 15-ounce can coconut milk
  • 2 cups vegetable broth
  • 1/4 teaspoon ground nutmeg
  • Dash ground cayenne
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • Optional, to serve: minced cilantro, additional cayenne, and/or crème fraîche

  • Directions:

    1. Heat coconut oil in the bottom of your Instant Pot (affiliate link!) on the sauté setting.
    2. Sauté the shallots, ginger, and garlic until fragrant and shallots being to turn translucent.
    3. Roughly chop sweet potatoes and place in pot, along with coconut milk and broth.
    4. Add nutmeg, cayenne, ground black pepper, and salt. Place lid on Instant Pot and set to “Soup” setting, with the timer at 7 minutes and the vent sealed.
    5. After the timer goes off, release the pressure. Using an immersion blender (I use this one (affiliate link!)) puree soup to desired consistency. You can make it super silky smoothy, or leave a few small chunks if you prefer.
    6. Serve soup hot, topped with cilantro, additional cayenne, and/or crème fraîche as desired.