Instant Pot Vegetarian Tom Kha
A quick pressure-cooker method to extract maximum flavor from galangal and lime leaves.
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Hands-free mode with voice commands & timers
Ingredients
- 4 cups Vegetable broth
- 14 ounces Full-fat coconut milk
- 2 inches Fresh galangal, sliced into rounds
- 2 stalks Lemongrass stalks, bruised and cut into 2-inch pieces
- 6 leaves Fresh kaffir lime leaves, torn
- 2 pieces Thai bird's eye chilies, smashed(optional)
- 8 ounces Straw mushrooms or sliced button mushrooms
- 14 ounces Extra firm tofu, cubed
- 2 tablespoons Soy sauce or vegan fish sauce
- 1 tablespoon Coconut sugar
- 3 tablespoons Fresh lime juice
- 1/4 cup Fresh cilantro, chopped
Instructions
- 1
Place the vegetable broth, galangal, lemongrass, lime leaves, and smashed chilies into the Instant Pot inner pot.
- 2
Secure the lid and set the pressure valve to the 'Sealing' position.
- 3
Select 'Manual' or 'Pressure Cook' on High for 5 minutes to extract the aromatics.
- 4
Once the timer finishes, perform a Quick Release of the pressure and carefully open the lid.
- 5
Stir in the coconut milk, mushrooms, tofu, soy sauce, and coconut sugar.
- 6
Select the 'Sauté' function and simmer the soup for 3-5 minutes until the mushrooms are tender and the tofu is heated through.
- 7
Turn off the Instant Pot and stir in the fresh lime juice; do not boil after adding lime juice to avoid bitterness.
- 8
Ladle into bowls, avoiding the woody galangal and lemongrass pieces, and garnish with fresh cilantro.
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