Instant Pot Coconut Shrimp Soup (Tom Kha)

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recipe by Urvashi Pitre

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

This Thai-style soup is brothy, fragrant, and delicately flavored. While tom kha is typically made with chicken (in which case it’s known as tom kha gai), I like making it with shrimp as a change of pace. This soup reheats very well, and I find the flavors deepen over time. If you plan to serve it a day later, don’t add the shrimp until you’re just about ready to serve the soup. Instead, reheat the soup and add them for the last few minutes of cooking.

Inspired by:

recipe updated Apr 3, 2020


  • Medium shrimp icon
    Medium shrimp
    227 g (about 1 cup)
  • Ginger icon
    8 slices
  • Lemongrass stalk icon
    Lemongrass stalk
    1 tbsp (about 6.15 g)
  • Lime icon
    1 (about 100 g)
  • Cilantro icon
    as needed
  • Chicken broth icon
    Chicken broth
    3 cups (about 747 g)
  • Canned straw mushrooms icon
    Canned straw mushrooms
    1 cup (about 247.2 g)
  • Coconut milk icon
    Coconut milk
    198.62 g (about 198 ⅔)
  • Honey icon
    1 tsp (about 7 g)
  • Salt icon
    ½ tsp (about 3 g)
  • Fish sauce icon
    Fish sauce
    1 tbsp (about 18 g)
  • Lime juice icon
    Lime juice
    ¼ cup (about 60 g)
  • Lime icon
    as needed


  • kCook icon Wooden spoon
  • kCook icon Instant Pot
  • kCook icon Inner pot
  • kCook icon Medium bowl

Step preview

  1. Add chicken broth, medium shrimp, canned straw mushrooms, ginger, lemongrass stalk, coconut milk, honey, salt and fish sauce to the inner pot
  2. Mix until well combined
  3. Close and lock the lid and turn the steam release handle to Sealing
  4. Pressure cook - Manual, Low, 1 min
  5. Release pressure -
  6. Then stir fish sauce, coconut milk, lime and lime juice into the inner pot
  7. Transfer soup to 4 medium bowls
  8. Garnish with cilantro and lime
  9. Serve
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