INSTANT POT TUM YUM SOUP ENJOY DAN:

                   INSTANT POT TUM YUM SOUP by CHEF DAN:

Serves 4

INGREDIENTS:

6-cups vegetable broth

4 pieces lemongrass cut into 4-inch pieces and smashed

1-thumb-size fresh ginger, peeled and cut into thin slices

1/2-teaspoon lime zest

2-red Thai chilies,

1-(19 Oz) can Mae Ploy coconut milk

7 cremini mushrooms, sliced

1-cup cherry tomatoes, halved

1- onion, thinly sliced

1-1/2-tablespoon fish sauce

1-tablespoon mirin

3 tablespoon soy sauce

1/4-cup fresh Thai basil

1/2-cup cilantro leaves, torn

DIRECTIONS:

1.   Pour the broth into the Instant Pot.

2.   Add all the ingredients except basil and cilantro leaves.

3.   Place lid on Instant Pot, set floating value to Sealing.

4.   Place lid on Instant Pot, setting floating value to Sealing.

5.   Press the Soup/Broth Mode.

6.   Set for 20 minutes On Normal Mode & Less Pressure.

7.   Use Pressure Release Value and Release pressure.

8.   Open lid stir well.

9.   Ad chili flakes or Sriracha to make it spicier.
add bail and cilantro leaves

GARNISH:

1/2-cup firm tofu cut into cubes.

1/2-cup button mushrooms, thinly sliced

4 scallions thinly sliced green and white.

ENJOY DAN:                                                                EAT MORE SOUP!!