This Thai-style soup is brothy, fragrant, and delicately flavored.
:" While tom kha is typically made with chicken , I like making it with shrimp as a change of pace. This soup reheats very well, and I find the flavors deepen over time. If you plan to serve it a day later, don’t add the shrimp until you’re just about ready to serve the soup.
Instead, reheat the soup and add them for the last few minutes of cooking." —COCONUT SHIRMP SOUP is excerpted from INSTANT POT FAST & EASY © 2019 by Urvashi Pitre. Photography © 2019 by Ghazalle Badiozamani. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. —The Editors
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