📝 About This Recipe
Experience the vibrant, soul-warming flavors of Thailand's most iconic soup, reimagined for the modern kitchen. This Tom Yum Goong balances the 'big four' of Thai cuisine—spicy, sour, salty, and sweet—using the Instant Pot to rapidly extract the citrusy essence of lemongrass and galangal. The result is a crystal-clear, aromatic broth brimming with succulent shrimp and earthy mushrooms that tastes like it simmered for hours.
🥗 Ingredients
The Aromatic Base
- 4 cups Chicken or Vegetable stock (low sodium preferred)
- 2 stalks Lemongrass stalks (bruised and cut into 2-inch pieces)
- 1 2-inch knob Galangal (sliced into thin rounds)
- 6 leaves Makrut lime leaves (torn slightly to release oils)
- 3-5 pieces Thai bird's eye chilies (bruised; adjust for heat preference)
- 3 cloves Garlic (smashed)
Main Ingredients
- 1 lb Large Shrimp (peeled and deveined, tails left on)
- 1.5 cups Oyster mushrooms (torn into bite-sized pieces)
- 1 Roma tomato (cut into thin wedges)
- 1/2 Small white onion (sliced into wedges)
The Seasoning (The 'Yum')
- 2 tablespoons Nam Prik Pao (Thai Roasted Chili Paste) (adds depth and color)
- 3 tablespoons Fish sauce (adjust to taste)
- 1/4 cup Lime juice (freshly squeezed is essential)
- 1 teaspoon Palm sugar (or brown sugar)
For Garnish
- 1/4 cup Fresh Cilantro (roughly chopped)
- 2 stalks Green onions (thinly sliced)
👨🍳 Instructions
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1
Prepare your aromatics: Peel the tough outer layers of the lemongrass, use the back of a knife to bruise the stalks, and cut into 2-inch segments. Slice the galangal and tear the lime leaves.
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2
Place the stock, lemongrass, galangal, lime leaves, smashed garlic, and bruised chilies into the Instant Pot liner.
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3
Secure the lid and set the valve to 'Sealing'. Select 'Manual' or 'Pressure Cook' on High Pressure for 5 minutes. This rapidly extracts the flavors from the woody aromatics.
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4
Once the timer beeps, perform a 'Quick Release' by carefully turning the valve to the venting position.
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5
Open the lid and use a slotted spoon to remove the lemongrass, galangal, and lime leaves if you prefer a cleaner eating experience (though leaving them in is traditional for aesthetic).
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6
Press the 'Saute' button. Add the sliced onions, tomatoes, and oyster mushrooms to the bubbling broth. Cook for 2-3 minutes until the vegetables begin to soften.
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7
Whisk in the Nam Prik Pao (chili paste) and palm sugar until fully dissolved. The broth should turn a beautiful orange-red hue.
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8
Add the shrimp to the pot. Cook for just 2 minutes or until they turn pink and opaque. Do not overcook or they will become rubbery.
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9
Turn off the Instant Pot. This is crucial: the residual heat is enough for the final seasoning.
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10
Stir in the fish sauce and the fresh lime juice. Adding lime juice at the end preserves its bright, zesty flavor which can turn bitter if boiled.
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11
Taste the broth. It should be a punchy balance of salty, sour, and spicy. Add a splash more fish sauce for salt or lime for tang if needed.
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12
Ladle the hot soup into bowls, ensuring everyone gets a generous portion of shrimp and mushrooms. Garnish with plenty of cilantro and green onions.
💡 Chef's Tips
Always use fresh lime juice; the bottled stuff lacks the essential floral acidity required for an authentic taste. If you can't find galangal, do not substitute with ginger—they have entirely different flavor profiles. It's better to omit it or use a dried version. For a creamy version (Tom Yum Goong Nam Khon), stir in 3 tablespoons of evaporated milk or coconut milk at the very end. To control the heat, keep the chilies whole for a mild flavor or slice them open for a fiery kick. Don't discard shrimp shells! If you have time, sauté the shells in the pot first to make a quick shrimp stock before adding the other ingredients.
🍽️ Serving Suggestions
Serve with a side of steaming jasmine rice to soak up the flavorful broth. Pair with a Thai Green Papaya Salad (Som Tum) for a refreshing, crunchy contrast. A cold Singha or Chang beer is the traditional beverage of choice to cut through the spice. For a fuller meal, add cooked rice noodles directly into the bowl before ladling the soup over them. Follow with fresh mango slices or mango sticky rice to soothe the palate after the spicy chilies.