Description
A light, fragrant Thai-inspired clear broth made in the Instant Pot with ginger, lemongrass, mushrooms, carrot, fresh herbs, and lime.
Ingredients
Scale
- 6 cups low-sodium vegetable broth
- 1 cup water
- 4 thin slices fresh ginger
- 1 lemongrass stalk, trimmed and lightly bruised
- 3 garlic cloves, lightly smashed
- 1 small yellow onion, quartered
- 1 cup cremini mushrooms, halved or thickly sliced
- 1 medium carrot, cut into thick rounds
- 6 cilantro stems
- 1 tablespoon low-sodium soy sauce
- 1/4 teaspoon white pepper
- 1 tablespoon fresh lime juice
- 2 tablespoons fresh cilantro leaves, chopped
- 1 green onion, thinly sliced
Instructions
- Turn the Instant Pot to sauté mode and let it warm for 2 minutes.
- Add ginger, lemongrass, garlic, onion, mushrooms, carrot, cilantro stems, soy sauce, white pepper, vegetable broth, and water to the pot. Stir gently.
- Secure the lid and set the valve to sealing.
- Pressure cook on high for 8 minutes.
- Let the pressure release naturally for 10 minutes, then carefully quick release the remaining pressure.
- Open the lid and remove the lemongrass, ginger slices, garlic, onion pieces, and cilantro stems if a cleaner broth is desired.
- Stir in fresh lime juice, then taste and adjust seasoning if needed.
- Ladle into bowls with mushrooms and carrot, then finish with cilantro leaves and sliced green onion.
Notes
- Add lime juice only after pressure cooking for the freshest flavor.
- Strain the broth for a clearer, smoother finish.
- Serve with cooked rice noodles, tofu, or steamed greens for a fuller meal.
- Use tamari instead of soy sauce for a gluten-free version.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 55
- Sugar: 4g
- Sodium: 520mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: clear broth, Thai broth, Instant Pot soup, ginger lemongrass broth, light soup recipe