Tom Yum Chicken soup || Thai Hot and sour soup (Paleo, AIP)
 
Prep time
Cook time
Total time
 
Hot and sour Thai chicken soup with flavors of kaffir lime leaves and lemon grass. This tomato free version uses cranberries to give it the tanginess!
Author:
Recipe type: Soups
Cuisine: Thai, Fusion
Serves: 4-6
RecipeIngredients
  • 1.5 lbs chicken thighs
  • 2 celery stalks, chopped
  • 1 carrot, diced
  • ½ cup sliced mushrooms
  • 1 medium onion, chopped
  • 1 by 2 inch fresh ginger, chopped
  • 2 tsp galangal pow
  • 4 large cloves garlic, chopped
  • 2 serrano chillies, chopped ( optional; omit for AIP)
  • ½ cup chopped lemongrass (you can also use canned )
  • 4 kaffir lime leaves
  • ¼ cup cranberries (fresh or frozen)
  • 6 cups water
  • 1 tsp sea salt
  • ½ cup water (optional)
  • fresh Cilantro leaves, chopped
  • 2 Scallions chopped
RecipeInstructions
  1. Add all the ingredients till water to the insert pot of the Instant Pot.
  2. Close the lid and turn valve to sealing position.
  3. Press 'Pressure cook' button and change time to 10 mins.
  4. After 10 mins is done, let pressure release naturally and then open the lid.
  5. Take the chicken pieces out using a ladle and place in a bowl. Add the ½ cup water to it so it becomes cold enough to handle. Shred the chicken and add back into the pot along with the cilantro and scallions. Serve hot!
Recipe by Cook2Nourish at https://cook2nourish.com/2018/05/tom-yum-chicken-and-shrimp-soup-thai-hot-and-sour-soup.html