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Tom Yum soup in bowl
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5 from 3 votes

Instant Pot Tom Yum Soup

Ditch the Thai restaurant take-out soups for this homemade Vegetarian Tom Yum Soup.
Hot, sour and slightly sweet this warm broth based soup is FULL of vegetables and tofu.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Soup
Cuisine: Asian, Thai
Diet: Vegan, Vegetarian
Servings: 3
Calories: 177kcal
Author: Smruti

Ingredients

  • 1 medium Carrot chopped
  • 8-10 Baby Corn halved (canned or fresh)
  • 8-10 Mushrooms halved
  • 6-7 florets Broccoli
  • ½ Cucumber chopped
  • 2 Tomatoes quartered
  • 3-4 stalks Lemongrass green and white parts
  • 1 inch piece Ginger/ Galangal sliced
  • 3-4 stalks Green Onions chopped
  • 7 oz Firm Tofu cut into cubes
  • 3 ½ cups Vegetable Stock
  • 1 ½ tablespoon Vegan Tom Yum Paste
  • ½ teaspoon Salt
  • ½ teaspoon Sugar
  • ¼ teaspoon Black Pepper Powder
  • 1 teaspoon Soy Sauce

Instructions

  • Add vegetable stock to the Instant Pot.
  • The aromatics go in next. Add the lemongrass, green onion whites, lemon leaves and ginger.
  • Add chopped baby corn, carrots and mushrooms.
  • Add salt, sugar and black pepper powder. Mix well.
  • Close the Instant Pot lid and set the mode to pressure cook. Turn the valve to sealing and time to 5 minutes.
  • Once the cooking is complete, wait for 2 minutes and then release all the pressure in small successions till the valve drops.
  • Open the Instant Pot and fish out the lemongrass and lime leaves.
  • Add the tomatoes, broccoli, chopped cucumber and firm tofu.
  • Add in the tom yum paste and soy sauce. Mix well.
  • Turn the Instant Pot mode to sauté and let the soup simmer for 4-5 minutes.
  • Turn the Instant Pot off and serve the soup immediately. Top it with chopped cilantro and green onions.

Video

Notes

  • Use homemade or store bought vegetable stock for the recipe instead of water. It adds a lot of flavor. 
  • Tom Yum paste is a great way to add all the flavoring agents together. If you do not have that, use 1 tablespoon Thai red curry paste, ¼ teaspoon lemon zest and ¼ teaspoon tamarind extract.
  • Adjust the salt based on the salt in vegetable stock, tom yum paste and soy sauce. They all tend ti have some salt in them.
  • The same recipe can be made on the stove top. Cook the broth and vegetables for 10-12 minutes before adding the remaining ingredients. 
  • Adding some coconut milk or cream makes this soup into Tom Kha Soup

Nutrition

Calories: 177kcal | Carbohydrates: 27g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1625mg | Potassium: 737mg | Fiber: 5g | Sugar: 11g | Vitamin A: 6106IU | Vitamin C: 22mg | Calcium: 139mg | Iron: 3mg