PREP TIME
15 minutes
COOK TIME
10 minutes
SERVES
4
Ingredients
3 cups chicken broth or water
1/2 pound medium shrimp, peeled (tails left on) and deveined
1 cup canned straw mushrooms, undrained
1 (13.5-ounce) can full-fat coconut milk
6 to 8 thin slices fresh ginger
2 whole red Thai chiles (optional)
2 tablespoons fish sauce
1 tablespoon minced fresh lemongrass
1 teaspoon honey
1/2 teaspoon salt
Grated zest of 1 lime
1/4 cup fresh lime juice (from 2 or 3 limes)
Chopped fresh cilantro, for garnish
Lime wedges, for serving
1. In the Instant Pot, combine the broth, shrimp, mushrooms and their liquid, half the coconut milk, the ginger, chiles (if using), 1 tablespoon of the fish sauce, the lemongrass, honey, and salt.
2. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at LOW pressure for 1 minute. At the end of the cooking time, quick release the pressure.
3. Stir in the remaining 1 tablespoon fish sauce, remaining coconut milk, the lime zest, and lime juice.
4. Divide the soup among four serving bowls. Garnish with cilantro and serve with lime wedges alongside for squeezing.