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This recipe of Thai Tom Yum Soup is a super yummy and easy soup made in Instant Pot. The best part is that my recipe is Vegan + gluten-free, and light + filling. #thaisoup #asianvegetarian #vegetarianinstantpot #thaitomyumsoup #tomyuminstantpot
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5 from 9 votes

Thai Tom Yum Soup Instant Pot Recipe

This recipe of Thai Tom Yum Soup is a super yummy and easy soup made in Instant Pot. The best part is that my recipe is Vegan + gluten-free, and light + filling.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Soup
Cuisine: American, Asian, Thai
Keyword: Asian Instant Pot Recipes, instant pot vegetarian recipes, Thai Tom Yum Soup, Tom Yum Instant Pot Recipe, Vegan Tom Yum
Servings: 4
Author: simplyvegetarian777


  • 6 cups Vegetable Stock or 4 cups stock + 2 cups water use low sodium stock
  • 3 to 4 Lemon Grass Stocks cut into small pieces
  • 1 large piece Galangal or Ginger cut into thin slices
  • 5 to 6 Kafir Lime Leaves or 1/2 tbsp Lime Zest use fresh leaves or dry
  • 2 to 3 Red Chili, dry and whole you may use fresh thai red chilies too. use less for less heat
  • 8 to 10 Button Mushrooms or Shitake Mushrooms sliced
  • 2 medium or 1 cup Tomato, juicy and ripe chopped in even pieces
  • 1 medium White Onion sliced thinly
  • 1/2 tbsp Sugar, use brown or white. I like using brown for its deeper flavor
  • 4 tbsp Light or 2 tbsp Dark Soy Sauce
  • 1/4 cup Thai Basil torn roughly
  • 1/2 cup Cilantro or Coriander leaves & stems torn roughly


  • 1/2 cup Tofu, extra firm or medium firm cut into small cubes
  • 1/2 cup Button Mushrooms thinly slicd
  • 4 stocks Green Onions or Scallions thinly sliced including green and white
  • 1 Lime Juice



  • Place the inner pot inside the Instant Pot. Plug it in. 
  • Pour the Vegetable Broth and/or water inside the Instant Pot. Now add all the above mentioned ingredients except the Garnish to the broth. 
  • Place the lid of the instant pot. Set the floating valve to SEALING. 
  • Press the Soup/ Broth Mode. Set it for 20 minutes on Normal Mode & Less Pressure.
  • When the timer goes off, follow NPR (Natural Pressure Release). Open the Lid. Stir well. Check for Heat, Salt, Sour & Sugar. 
  • Add chili flakes or sriracha or hot chili sauce to make it spicier. You may add a little bit of salt if it is not salty enough for you. Broth and Soy sauce are already salty in nature so be careful when you add salt to the broth. Taste and go from there. 
  • If you think you would like it little sweeter, then go ahead and add a bit more sugar to the broth. For the sour part, tomatoes add to the tartness of the soup. But you will add about 1 tbsp or more of Lime juice to give it adequate sourness. 
  • You see how adaptable this soup is. Adjust your seasonings. Your Tom Yum Soup is ready.

Serving Suggestion

  • This soup has to be served boiling hot. You may serve the broth as is with everything in it or you may strain the broth and serve it with other ingredients. I love my Tom Yum with everything in it but my family likes it clean. So I strain it most of the time after taking my share out.
  • Take a soup bow. Add cubed tofu, green scallions, sliced mushrooms to the bow. Ladle hot soup and pour over the ingredients. Garnish with some more cilantro leaves and basil leaves. Squeeze some lime juice if desired. Enjoy a HOT & SPICY THAI TOM YUM at home.
  • You may add some Udon noodles to it if you would like.