Instant Pot Tom Yum Soup

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recipe by Pamela Ellgen

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

I have to apologize in advance—you’re not going to find many of these ingredients in your local grocery store unless you’re lucky enough to live near an Asian market. But it’s worth the effort to buy them online! Fragrant kaffir lime leaves, spicy galangal, pungent dried shrimp, and savory mushrooms permeate a creamy coconut broth in this traditional Southeast Asian soup. Jar Size: 2 cups

Inspired by:

recipe updated Feb 4, 2020


  • Lime icon
    2 (200g)
  • Cilantro icon
    as needed
  • Dried chilies icon
    Dried chilies
  • Kaffir lime leaves icon
    Kaffir lime leaves
  • Dried galangal icon
    Dried galangal
  • Sundried tomato icon
    Sundried tomato
    2 tbsp (14g)
  • Dried shiitake mushrooms icon
    Dried shiitake mushrooms
    about ½ cup (24g)
  • Dried shrimp icon
    Dried shrimp
    1 tbsp (15g)
  • Brown sugar icon
    Brown sugar
    1 tbsp (12g)
  • Sea salt icon
    Sea salt
    about ¼ tsp (2g)
  • Dried garlic icon
    Dried garlic
    1 tsp (5g)
  • Dried green onion icon
    Dried green onion
    2 tbsp (30g)
  • Dried onion icon
    Dried onion
    about ¼ cup (60g)
  • Coconut milk icon
    Coconut milk
    355ml (355ml)
  • Chicken broth icon
    Chicken broth
    8 cups (1992g)


  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Add dried chilies, kaffir lime leaves, dried galangal, sundried tomato, dried shiitake mushrooms, dried shrimp, brown sugar, sea salt, dried garlic, dried green onion and dried onion to the inner pot
  2. Add coconut milk and chicken broth to the inner pot
  3. Stir briefly
  4. Close and lock the lid and turn the steam release handle to Sealing
  5. Pressure cook - Manual, High, 10 min
  6. Natural release - 10 min
  7. Quick release
  8. Season with lime to taste
  9. Garnish with cilantro
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