This Instant Pot Tom Yum Soup Recipe is delectably spicy, tangy and salty. It is vegan, gluten free, oil free and made with simple ingredients. It’s a one pot, easy and warm bowl of deliciousness that can be enjoyed all year round. It has a nice authentic and comforting Thai flavor.
Usually, on Friday nights, we do Thai take outs. We love Tom Yum soup, so I have been wanting to make a healthier yet vegan version of it. I personally, indulge more into it, so I wanted to lower the calories in it so I don’t work extra the next day to burn out those extra calories.
After few practices and my husband’s approval I finally nailed it. Therefore, I am here to share this awesome vegan tom yum soup recipe.
Ingredients for Instant Pot Tom Yum Soup Recipe
Dry red chilies
Thai red curry paste
Mung bean sprouts
I have used these easily available ingredients which you may buy from any local grocery store. However, I have provided links to few of them here for you convenience.
If you plan to buy form these affiliate links then I get a small commission which in turn encourages me to bring in more delicious recipes for you all.
- Vegetable broth – this is the base of the soup recipe. It adds nutrition and taste to it.
- Lemongrass – it’s a popular herb mostly used in Thai recipes. It gives a nice tangy flavor to this soup. It also has antioxidant properties and helps lower cholesterol and levels up blood sugar. It’s a herb with many other health benefits.
- Thai red curry paste – I used a store bought one. When you buy this make sure to read the ingredients to confirm that it is vegan. I have linked to my favorite kind in the recipe card for your convenience.
- Dry red chili – traditionally, fresh Thai red chili is used in this tom yum recipe but I realized that dry red chili is easier to find. So, when I tried with it, the soup tasted equally awesome and almost restaurant style.
- Mung bean sprouts – I used the store bought for this vegan soup recipe. It is optional but if possible do put it in this recipe. It enhances the taste immensely along with some protein.
- Shitake mushrooms – I like the chewy texture of this mushroom. It pairs well with this soup and definitely is an important ingredient here.
- Coconut milk – I used tetra pack coconut milk in here to make this recipe lighter and lower in calories. You may use a lightened canned coconut milk as well. This soup will become a bit creamier and thicker.
So, even though the ingredient list may look a bit longer but trust me, those are all the simplest ones that we usually have in our refrigerator and kitchen pantry.
Also, this easy tom yum soup is so quick that all you need is about 25 minutes to serve this on the table. Most importantly, it does not require any baby sitting.
I am sure, your family would love every bit of it and would praise you infinitely.
How to make Instant Pot Tom Yum Soup Recipe
Firstly, I combined all the soup ingredients in the inner pot of the instant pot (coconut milk and lemon juice). Then, I stirred it and closed the lid. Then, I sealed its valve and turned it on manual at high for 10 minutes.
Next, when it was done, I released the pressure and opened its lid.
Thereafter, I stirred it again and mixed in coconut milk and lemon juice.
Afterwards, I ladled it in the serving bowls.
Lastly, I garnished it with green onions and chopped cilantro and a lime wedge.
- It tastes better if you add sliced lemon grass while cooking. This brings a stronger and authentic flavor to the soup. You may take them out just before serving.
- While stirring in after opening the instant pot lid, coconut milk should go in first and then the lemon juice. Let it stand for 2 minutes and then serve. This gives a nice Thai flavor to this soup recipe.
- If you plan to use mung bean sprouts then make sure to put in the instant pot while cooking.
It tastes best when served immediately. However, the leftovers can be refrigerated in an air tight glass container for about 2 weeks.
Yes! I have made it oil free in the instant pot. Mostly, I used whole foods in this recipe and flavored it with spices and herbs. I have used minimal processed foods and absolutely minimum added sugar just to balance its tang. It is low in carbohydrates, fats and calories and yet this Thai soup is satisfying and filling.
Yes, its vegan and gluten free.
It tastes spicy, tangy and salty at the same time. It is flavored with herbs. I used Thai curry paste here to bring out a more stronger Thai flavor in this recipe. Basically, it is Thai hot and sour soup.
This soup is complete in itself. However, traditionally steamed/sticky rice is served with it.
I am sure you all must be drooling over this Thai tom yum soup. So, I would insists that you should get started right away with this warm bowl of luscious soup and enjoy the cozy feeling.
Did you make it?
If you get a chance to make this recipe then please leave your feedback in the comments below along with ratings. In addition, you may tag @kiipfit on Instagram with your recipe images because we would like to see what you cooked.
If you desire to explore more delicious recipes of mine then you may checkout my cookbooks.
Instant Pot Tom Yum Soup Recipe
- 2 1/2 cups vegetable broth
- 1/2 cup water
- 1/2 inch stalk or 1 tbsp sliced lemongrass
- 1/2 cup finely chopped onions
- 1/2 cup thinly sliced tomatoes
- 1 cup sliced shitake mushroom
- 3-4 whole red dry chilies (broken)
- 1 tbsp Thai red curry paste
- 2 tsp grated ginger
- 1 tsp minced garlic
- 1 tbsp maple syrup
- 1 tbsp chopped scallion/green onions
- 1/2 cup mung bean sprouts
- Salt as per taste
- 1/2 cup unsweetened coconut milk (tetra pack)
- 3-4 tbsp lemon juice depending on taste
- 1 tbsp chopped cilantro
- 1 tbsp greens of green onions
- lime wedge
- In the inner pot of instant pot combine all the ingredients for the soup (except coconut milk and lemon juice). Stir and plug in. Close the lid and seal the valve. Pressure cook manual at high for 10 minutes. Once done release the pressure and open the lid.
- Stir it again, add coconut milk and lemon juice. Mix it well. (You may remove the sliced lemon grass before serving if desired). Let it settle for 2 minutes.
- Ladle it in the serving bowls and garnish with cilantro and more green onions and a lime wedge. Enjoy it warm.
- I personally liked sliced lemon grass in the soup because it gave a lot flavor to it. You may however, remove it before serving so you do not bite on it.
- To get the restaurant style tangy taste add 4 tbsp. of lemon juice or depending on your palate add 3 tbsp. of lemon juice. But do not reduce the measurement further as it will not taste so authentic.
- If you like mushrooms then feel to add another ½ a cup of sliced mushrooms in the soup instead of 1 cup.
- For stove top option: As per step 1- combine all the soup ingredients (except coconut milk and lemon juice) in a stockpot/saucepan. Then, let it cook covered for 10-15 minutes or until it is well cooked and you get the aroma. Then, turn off the flame and add coconut milk and lemon juice. Garnish and serve.
- Variation: Heat 2 tbsp. coconut oil and sauté ginger, garlic, scallion and lemongrass in it. Add red curry Thai paste and mix. Sauté onions, tomatoes and mushrooms in it until nicely translucent. Add vegetable broth, water, salt. Let it cook covered for 5-10 minutes. Turn off the flame and stir in coconut milk and lemon juice. Ladle in serving bowl and garnish and serve immediately.
- This soup tastes best when served immediately. However, you may refrigerate in an air tight glass container for about 2 weeks.