Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

We welcome back after her loooooooooooooooooooooooooooooooooong hiatus!!! *hugs*

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I've always loved Asian foods. I've been trying my best to bring the world to my small kitchen, and this just came out so nice. It's in the instant pot, but I have given the alternative cooking way if you don't have one.

Ingredients:

3 cups chicken broth or water
1 pound medium shrimp peeled and deveined (you can leave the tails on if you want)
1 cup canned straw mushrooms undrained (or 1/2 pound mushrooms of your choice, add 1/2 cup extra water/broth)
13.5 oz full fat coconut milk (1 can)
6 to 8 thin sliced fresh ginger, match stick cut
2 whole red Thai chiles (optional, but I love the heat. 1/2 tsp red pepper flakes if you can't find the chiles)
2 tablespoons fish sauce
1 tablespoon minced fresh lemongrass
1 teaspoon honey
1/2 teaspoon salt
1 lime zest and juice
1/4 cup fresh lime juice from 2 or 3 limes
chopped fresh cilantro for garnish
Lime wedges for serving

Directions:

In the Instant Pot, combine the broth, shrimp, mushrooms and their liquid, half the coconut milk, the ginger, chiles (if using), 1 tablespoon of the fish sauce, the lemongrass, honey, half the lime juice, and salt.
Secure the lid on the pot. Close the pressure-release valve. Select MANUAL or PRESSURE COOK and set the pot at LOW pressure for 2 minutes. At the end of the cooking time, quick release the pressure.
Stir in the remaining 1 tablespoon fish sauce, remaining coconut milk, the lime zest, and lime juice.
Garnish with cilantro and serve with lime wedges alongside for squeezing.

If you're not using the instant pot:

In a large pot, combine the broth, half the coconut milk, the ginger, chiles (if using), 1 tablespoon of the fish sauce, the lemongrass, honey, and salt.
Bring to a soft boil and let simmer for 10 minutes.
Stir in the rest of the ingredients and simmer for 10-15 minutes until shrimp are cooked through.
Garnish with cilantro and serve with lime wedges alongside for squeezing.

~ Chịyo ~