Instant Pot Tom Yum Soup

Instant Pot Tom Yum Soup

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 Soup

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 Soup

Instant Pot Tom Yum Soup

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. Remove lemongrass stalks (you can use them as garnish, but they are not great for just eating -- they just add flavor to the broth).
    5. Serve hot with additional chili oil, cilantro, lime, or hot sauce (such as Sriracha).

    9 Comments

    Gingered Chicken Meatball Soup

    Gingered Chicken Meatballs Soup

    Between Thanksgiving and other wintertime holidays there's this little break where we can all take a few deep breaths and recover from the hustle and bustle. The beginning of December still feels really busy, but it doesn't have to, at least that's what I'm saying with this bowl of cozy, slow-down soup. 

    It's brothy. It's warm. It's satisfying. This bowl tells you to take a deep breath and sit back in your chair while you slurp. It’s one of those feel better soups, if you’ve been feeling a little under the weather, or just need a little pick me up on a grey day (which we’ve had quite a few of lately). With fresh ginger it has a little kick, and with sautéed shiitakes it’s full of umami goodness. For me, this soup is just the thing to eat in between big gatherings and slices of pie! 

    Cozy night in with a movie and steaming bowls? Let's do it. 

    This ladle? My mom got it for me in Italy!! But I found something similar on  Amazon  if you would like one like it. (Affiliate link).

    This ladle? My mom got it for me in Italy!! But I found something similar on Amazon if you would like one like it. (Affiliate link).

    Gingered Chicken Meatballs Soup

    The meatballs in the soup are inspired by some of my favorite potstickers—ones I learned to make as I kid. They have green onions, ginger, garlic, and cilantro folded into them, giving them fresh and bold flavor. Meatballs in soup is not something I do often (actually, this is the first time I've tried it) but a little day dream about potstickers got in my head and it expressed itself as this soup.

    If you’re into slurping up pho, or ramen, or egg drop soup, you are sure to love this one. It’ll warm you up, head to toe! The perfect thing after a day of skiing, snowshoeing, or snowman building ☃️

    Gingered Chicken Meatballs Soup
    Ginger Chicken Meatball Soup

    You can also add rice noodles to this, if you like slurping up hot noodles (and who doesn't?). See the "Tip" in the instructions. Adding rice noodles will increase the number of servings to 6-8. 

    Gingered Chicken Meatballs Soup

    Published December 5, 2017 by
       |     Print This Recipe

    Serves: 5   |    Total Time: 45 minutes



    Ingredients:

      For the meatballs:
    • 1 pound ground chicken
    • 1/4 heaping cup sliced green onion
    • 1 tablespoon ginger, grated on microplane (or ginger paste)
    • 1 clove garlic, minced
    • 1 tablespoon soy sauce 
    • 1 tablespoon minced cilantro
    • 1 dash cayenne 
    • 1 tablespoon coconut oil 

    • For the soup:
    • 1 tablespoon coconut oil 
    • 2 cups mushrooms, diced into bite sized pieces (if the mushrooms are small, feel free to skip this)
    • 1/2 yellow onion, diced
    • 4 cloves garlic, minced
    • 1 teaspoon ginger, grated on a microplane
    • 6 cups chicken or mushroom broth (I do half chicken, half mushroom)
    • Splash of soy sauce 
    • Pepper to taste 

    • To Serve: 
    • Chopped green onions and cilantro
    • Sesame seeds 
    • Sriracha or red chili flakes

    Directions:

    1. In a medium bowl, mix the ingredients for the meatballs, except for the coconut oil, using a rubber spatula. Once combined, heat the coconut oil in the bottom of a large soup pot over medium heat. When the oil sizzles, shape the chicken mixture into small spheres, about 1-inch to 1-1/2 in in diameter each. Cook them in batches, browning on each side for 1-2 minutes and turning. Once cooked, move meatballs from pot to a plate and set aside. Continue until all the chicken is used.
    2. Now work on the rest of the soup: Add another tablespoon of coconut oil to the pot. Once it sizzles, add the mushrooms, onion, garlic, and ginger. Sauté, stirring occasionally, until the onions are soft and the mushrooms are tender. Add broth, splash of soy sauce, and a few cracks of pepper to the pot. Then, return meatballs to the pot.
    3. Bring soup to a simmer and cook for 5 minutes. Then, serve hot in bowls and top with green onions, cilantro, sesame seeds, and Sriracha or red chili flakes.
    4. Tip: If you would like to add rice noodles to this, add an 8 ounce package of thin (vermicelli) noodles in the last 3 minutes when you are simmering the soup. Simmer until the noodles are softened through, then remove soup from heat and serve.

    Comment

    Simple Korean Chicken Soup

    Korean Chicken Soup

    There's a little restaurant in town that I've driven by probably one hundred times, if not more. It's in a small strip mall but it's always been a bit of a conundrum to me because it's called "Cup Of Peace" (you think coffee or tea shop, right?) but then it has a flashing "Authentic Korean Food" sign in the window. Its the kind of shop that displays its menu in the window, with big pictures of each dish that were probably taken with someone's phone. 

    The shop has been there for some time, longer than I can remember, but I've never heard anyone say "I got the best chicken from Cup o' Peace for lunch," or "We always go to Cup of Peace before the movies," so you cant really blame me for never giving it a second thought. And when I planned a lunch date with a friend, and then we realized that the restaurant we had planned on going to was closed that day, you can't really blame me for being slightly skeptical. 

    Korean Chicken Soup

    And I was still skeptical after I had ordered, and taken a seat in a creaky wooden chair across from my friend. Other than the three people behind the counter, we were alone. It was really sort of nice-- the pfectvplace to catch up. Rosa got her food first, and the smell of her dish made me remember my appetite. I forgot my skepticism and when my dish hit the table, I was psyched. I had been craving a big, brothy bowl of soup with veggies and chicken, and the sesame scented bowl in front of me was totally going to hit the spot -- I knew that before I even lifted up my spoon. 

    Korean Chicken Soup

    The spicy broth was so good that I wasn't even halfway through the bowl when I decided to go home and try to make it myself. And to think, I would've just gone on, passing that little strip mall without batting and eye. Now, this soup is going to be one of my go-to feeling under the weather (or just in need of some extra coziness) soup. 

    So, what I'm trying to say is, give it a chance! That odd restaurant you pass by every week, that new dish you've never tried, or even this soup. You never know where you're going to find little bowls of treasure like this one! 

    Korean Chicken Soup

    Simple Korean Chicken Soup

    Paleo, Gluten-Free, Grain-Free    |       |    Print Friendly and PDF

    Serves: 4   |    Total Time:



    Ingredients:

    • 1 pound chicken breast
    • 1 tablespoon coconut oil
    • 1 large zucchini
    • 1 large summer squash
    • 3 stalks green onion
    • 2 large cloves garlic
    • 1 inch ginger
    • 2-3 teaspoon chili garlic paste
    • 1 tablespoon sesame oil
    • 1 tablespoon soy sauce or coconut aminos
    • 6 cups bone broth / chicken broth
    • 1/2 teaspoon salt (skip this if broth is salted)
    • 1/4 cup sesame seeds

    Directions:

    1. Heat coconut oil over medium heat in the bottom of a soup pot (or Instant Pot, if you plan on cooking your soup there). Once oil is hot, place chicken in the pot. Cook on 1 side for 7-10 minutes, then flip. Cook on second side until chicken is cooked through: meat should no longer be pink and juices should run clear. Using a slotted spoon, lift chicken out of pot and set on cutting board to cool for a few minutes.
    2. Meanwhile, slice the zucchini and summer squash into thin half moon shapes. Dice the green onion, and minced the garlic and ginger. Place all of them in the soup pot.
    3. Once the chicken is cool enough to handle, use a serrated knife to dice it into bite-sized pieces. Return to pot.
    4. Add chili garlic paste, sesame oil, soy sauce or coconut amigos, broth, and salt to pot. Place lid on pot. If using an Instant Pot/Pressure Cooker, turn to the “Soup” setting and set timer to 1 minute. If cooking on the stove top, bring soup to a simmer and cook until zucchini is tender and cooked through.
    5. To serve, ladle soup into bowls and sprinkle with sesame seeds.

    Comment