Tom Yum Goong Nam Knon or Thai Coconut Soup
Tom Yum Goong Nam Knon or the Thai Coconut Soup is made of coconut milk, mushrooms, and shrimps. The soup is flavored with different spices such as ginger and lime zest. It is a fine soup with an exquisite taste ready in only 30 minutes made in the Instant Pot.
Servings: 6 people
Calories: 324kcal
Equipment
- instant pot
Ingredients
- 2 tbsp Coconut butter
- 2 tbsp Red curry paste
- 3 cloves garlic grated
- 2 tbsp ginger grated
- 1 lime
- 3 tbsp fish sauce
- 1 tbsp brown sugar
- 400 g mushrooms
- 400 g shrimps
- 2 cups coconut milk
- 1 cup stock
- 1/2 cup parsley chopped
Instructions
- Shell the prawns/shrimps. Place the shells in a pot and let it come to a boil, then strain the stock and set aside for later.
- Peel the ginger and the garlic cloves. Grate everything
- Wash the lime and grate the lime skin
- Turn on the Instant Pot, select the saute program
- Pour 2 tablespoons of coconut butter, then add the grated ginger, garlic, lime zest, and red curry paste. Whish everything and cover the lid for 1 minute.
- Add 2 cans of coconut milk, 3 tablespoons of fish sauce and 1 cup of freshly made prawn stock
- Add 1 tablespoon of brown sugar. Mix everything and set the "soup" program. Let simmer for about 10 minutes
- In the meantime, clean the mushrooms and slice them in halves then each half in about 3-4 equal parts
- When the 10 minutes expire, add the sliced mushrooms and gently mix. Close the lid and let simmer for 5 minutes
- Add the prawns and the shrimps. Let everything simmer for another 5 minutes
- Turn off the Instant Pot
Nutrition
Calories: 324kcal | Carbohydrates: 13g | Protein: 19g | Fat: 23g | Saturated Fat: 18g | Cholesterol: 168mg | Sodium: 1402mg | Potassium: 556mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1292IU | Vitamin C: 17mg | Calcium: 136mg | Iron: 4mg