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).

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    Layered Summer Ratatouille

    Summery Ratatouille

    Continuing with the theme of recipes that use up all of your summer produce: Ratatouille! 

    Admittedly my garden has been very slow to produce this year probably due to the hailstorm in mid-June, but I’m guessing most of you don’t have that problem, so you’ll be able to make use of this recipe soon!

    Is there a more beautiful way to display summer produce than a ratatouille? An array of color, layers of vegetables. And it's really quite simple to make, easier than pie! Easier than it looks — that’s for sure. 

    So what is ratatouille? There are two different versions: one where all the vegetables are stewed together, and this one, where delicate rounds of tomatoes, zucchini, summer squash, and eggplant are arranged over an herby tomato sauce. That’s it! From there you can customize: add protein to the sauce, top with fresh cheese or herbs, you name it.

    Summery Ratatouille
    Summery Ratatouille

    I served this version over Ina Garten's Parmesan polenta and OMG... I don’t think I’ve ever had such delicious polenta. I wouldn’t call it healthy or anything of that nature. But it is soooo good! And goes perfectly well with this ratatouille, rounding out the meal.

    Can you believe it’s August already? Where has the time gone?! 

    Summery Ratatouille

    Layered Summer Ratatouille

    Published August 2, 2018 by
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    Serves: 4   |    Active Time: 70 minutes



    Ingredients:

  • 4 ounces tomato paste
  • 1 zucchini
  • 1 summer squash
  • 1 skinny eggplant
  • 3 roma tomatoes
  • 1 bell pepper, any color
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried basil, or 1/2 teaspoon minced fresh basil
  • 1 tablespoon olive oil or avocado oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • For serving: minced fresh basil, shredded parmesan.
  • Optional: if you would like to add protein to this recipe, 1 cup of cooked hot Italian sausage crumbles.

  • Directions:

    1. Preheat oven to 375°F.
    2. In the bottom of a 9x9inch baking dish, spread the tomato paste in an even layer. Sprinkle with onion powder, garlic powder, oregano, thyme, and basil. If you are using the sausage, spread crumbles over tomato paste layer at this time.
    3. Slice the zucchini, summer squash, tomatoes, and bell pepper into thin rounds. Arrange the rounds in overlapping rows over the tomato paste layer. Brush with oil, and then season with salt & pepper.
    4. Bake for 50 minutes, until veggies are softened through an golden on the edges. Top with minced fresh bail and shredded parmesan. Serve hot.

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    Roasted Zucchini, Corn & Basil Salad

    Roasted Zucchini, Corn & Basil Salad
    Roasted Zucchini, Corn & Basil Salad

    This salad is made of three quintessential mid-summer crops: corn, zucchini, and basil.

    Zucchini is one of my all-time favorite veggies, because it’s so versatile. It’s good sautéd, raw, zoodled, or in this case, roasted (any grill masters out there? You can do the roasting over an open flame if that’s more your style!). Use young zucchini in this recipe. They are more tender, have smaller seeds, and you can simply cut them in half (the long way) rather than into strips. Yellow summer squash would work well too! 

    Roasted zucchini needs little in terms of seasoning, but there’s not that’s not made better by a littler fresh basil (Right?!). We've been swimming in basil, harvesting handfuls every night, and adding it to salads is SO good.

    There’s a saying, “things that grow together go together,” and it’s certainly the case with zucchini, corn and basil — Good warm or cold, this salad is the perfect backyard grill out side dish!

    To turn this recipe into a heartier salad, one you could eat for lunch, try adding shredded parmesan and diced avocado. 

    Roasted Zucchini, Corn & Basil Salad
    Roasted Zucchini, Corn & Basil Salad

    Have even more zucchini to use? Try these zucchini bread pancakes.

    Roasted Zucchini, Corn & Basil Salad

    Published July 24, 2018 by
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    Serves: 4   |    Active Time: 30 minutes



    Ingredients:

  • 4 small zucchini
  • 3 cobs of corn
  • 1/2 cup fresh basil
  • 2-3 tablespoons olive oil

  • For the vinaigrette:
  • 1 clove garlic, minced
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon honey or maple syrup

  • Directions:

    1. Preheat oven to 450°F. Slice the zucchini into long strips, about 1/4 inch to 1/2 inch thick. Brush zucchini and corn with olive oil and place on sheet pan. Bake for 20 minutes, until softened. Turn oven to high broil, and cook for 3-5 more minutes, just to get the corn and zucchini really roasted. (Note: You can also do this step on your grill, and skip the oven!)
    2. Allow zucchini and corn to cool so that you can handle them with out burning yourself. Arrange zucchini in a salad bowl, and then use a knife to cut the kernels from each corn cob. Add kernels to the bowl. Cut basil chiffonade style, reserving a few whole leaves for garnish, and add to the bowl. Toss everything to combine.
    3. Combine all ingredients for the dressing in a jar and shake. Pour over salad, top with reserved basil leaves, and serve.

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