Thai Coconut Soup with Tofu and Rice

Some recipes instruct you to keep the ginger in bigger chunks so you can pull it out before serving – but personally I kind of enjoy an occasional bite of thinly-sliced broth-soaked ginger, so I just leave the ginger in!

The lemongrass stalks, especially when in bigger pieces, can be really tough, which is why I’d advise taking those out before serving. You could also use lemongrass paste for a little more convenience so you can just get the flavor without needing to pull out the stalks of lemongrass.

Instant Pot Instructions: Press the Sauté button on the Instant Pot and heat the oil. Then, sauté the garlic, ginger, and lemongrass for 2-3 minutes until soft-ish. Add the roasted red chili paste and sauté for another minute. Then, add in the tofu and 4 cups of broth. Place the lid on the pot and cook on Manual mode (high pressure) for 3 minutes. Quick release the steam using the valve. Stir in the coconut milk, fish sauce, brown sugar, lime juice and zest, and salt. Add in the mushrooms and red pepper. If you feel like it could use more liquid, you can add an additional cup of broth if needed. Press the Sauté button again to simmer the veggies for 5-6 minutes until softened. Pull out the lemongrass chunks and stir in the cilantro.