Step 1

Prep the shrimp to make broth. Peel off shrimp shells and tails to make a shrimp stock.

Step 2

Place in a large saucepan and fill with 6 cups of water. On medium-high heat, bring to a boil. Drain the stock into a medium bowl over a strainer. Discard the cooked shells.

Step 3

Add tom yum paste, lemongrass, galangal, kaffir leaves, shallot, cilantro stems, tomatoes, and the stock in an instant pot. Stir until the paste breaks apart.

Step 4

Turn the instant pot setting to the soup or pressure cook for 5 minutes. Prepare your bowls, garnish, and seasoning for when the soup is ready. After the instant pot is done cooking, we will quickly release the pressure by carefully turning the valve to quick release and letting them out. Again, use extra caution when using an instant pot.

Step 5

Once the pressure is all released, open the lid, be careful with the condensation and high heat, then add the shrimp, mushroom, fish sauce, lime juice, and sugar and stir well together.

Step 6

Turn the instant pot setting to “Sautéed” on medium heat for 3 minutes. It doesn't take long for the shrimp and mushroom to cook. The lid stays off. (I removed the lid for the sauteeing function after I took the photo!)

Step 7

Once the instant pot is done, stir the soup well. Carefully taste the soup's flavor and adjust it with more fish sauce, fresh lime juice, or sugar. If the flavors are too strong, add 1/2-1 cup of water of stock to help reduce the strong taste.  Remember, Thai Tom Yum Soups are traditionally known for their strong tasty flavors that lean on the sour/tangy side. But adapt as needed!

Step 8

Remove the lemongrass stalks before serving. Garnish with fresh cilantro, chilis, or slices of jalapeños for extra heat! That's it for this easy recipe! Enjoy! Store leftovers in an airtight container for up to 3 days.