Paleo Instant Pot Tom Yum Soup

We love this Paleo Instant Pot recipe for Creamy Tom Yum Soup! It is simple to make and uses all the authentic Thai ingredients to bring incredible flavor to your dinner table. Fresh galangal, lemongrass, garlic, and kaffir lime leaves are added to the broth and simmered in the Instant Pot. The mixture is joined with wild-caught shrimp, Roma tomatoes, white onion, and mushrooms. The soup is seasoned with fish sauce, lots of freshly squeezed lime juice, and creamy coconut milk. Chopped cilantro is sprinkled on top for flavor and garnish. With Tom Yum soup, you want to strike a nice balance between sweetness, tartness, and spiciness. While we made this a family-friendly version, feel free to add Thai chilies to the pot to make it authentically spicy. You will love this Paleo and low carb recipe that is as authentic as it is easy to make.

Do I have to use wild-caught shrimp?

If wild-caught shrimp is out of your budget, you are more than welcome to use farm-raised shrimp.

What is the best fish sauce to use?

We like to use fish sauce with no additives and an ingredient statement with only anchovies and salt.

Why is the cooking time so short?

We added up the cooking time based on the timer on the Instant Pot. However, this recipe will take longer than what is listed because you must wait for the pot to come up to pressure before the timer begins to count down.

When do I add the chilies if I want my tom yum to be spicy?

We made our version family-friendly because it is a delicious soup that even kids can enjoy. We added a small amount of Thai red curry paste as it contains a small number of chilies and other ingredients that are already in Tom Yum soup but aren't as spicy as Thai chilies. If you want to make a spicy version, we recommend adding about 10 Thai chilies (for an extra spicy soup) during the first step, along with the galangal, lemongrass, garlic, and kaffir lime leaves. Feel free to dial the chilies down to your preference.

To make the ultimate pairing, serve this with other Paleo recipes like our Keto Thai Iced Tea!

Net Carbs

23.8 g
Fiber

4.3 g
Total Carbs

28.4 g
Protein

34.1 g
Fats

12.8 g

352 cals

Quantity

Serving Size

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Water

3 qt
Galangal Root (for flavoring only)

2 oz
Lemongrass, raw (for flavoring only)

3 oz
Garlic

5 clove
Kaffir Lime Leaves (for flavoring only)

5 piece
Lime, fresh

5.5 each - 2" diameter
Mushrooms White Raw

8 oz
Tomato

4 roma
White onion

1 medium - 2 1/2" diameter
Thai Red Curry Paste

1 tbsp
Fish sauce (nam pla or nuoc mam)

12 tbsp
Canned Coconut Milk

14 fl oz
Agave syrup (agave nectar)

1 tbsp
Cilantro

0.25 cup, chopped
Shrimp

1 lb

Step 1

Add the water to a 6-quart Instant Pot. Use a sharp, heavy-duty knife to slice the galangal into thick coins. They do not have to be perfect because they are added to the soup for flavor only and not appearances. Next, clean the outer leaves off of the lemongrass. Wash them well. Then trim the bottoms off. Smash the lemongrass with a heavy knife like a cleaver or mallet to break the layers. Add in the garlic cloves. Rip the kaffir lime leaves and add those too. If you want to make a spicy version of this soup, you can add fresh Thai chiles (about 10 for an extra spicy soup). Set the Instant Pot on high pressure for 15 minutes. Open the quick-release valve and wait for the button to pop.
Step 2

While the pot is cooking, cut and juice the limes. Set the juice aside. Trim the stems off the mushrooms and slice them into quarters. Slice the tomatoes in half and cut each half into 2-3 wedge-like pieces. Slice the ends off the onions and cut them in half. Remove the outer skins. Then cut them into thick 1" slices. Remove any shells or tails from the shrimp. Once the time has passed on the pot, add in the mushrooms, tomatoes, onions, and shrimp. Set the Instant Pot on high pressure for 5 minutes. Set the Instant Pot on quick release and wait for the button to pop. You may want to place a towel on top of the Instant Pot as some water may come out.
Step 3

Add the fish sauce, lime juice, agave, and coconut milk. Taste and adjust, adding more fish sauce and lime juice as desired. You want to strike a balance between nicely tart and salty. Top each serving with chopped cilantro. Serve immediately.