No need to take the skin off the galangal (or ginger). You can use fish sauce instead of tamari sauce. Make sure to use gluten-free tamari sauce.I keep frozen bags of cauliflower rice to serve with soups like this. Just heat up the rice and add it to the soup at the end (see photos with rice added). It's more authentic when you use galangal root instead of ginger root, however it can be hard to find. You can also use both if you like. To cook in an instant pot, set it to high pressure and add all the ingredients, except for the coconut milk, maple syrup, and lime juice. If you're using chicken breasts, cook on high pressure for 7 minutes, and for tofu, cook for 4 minutes. Then, naturally release for 10 minutes, and add the coconut milk, maple syrup, and lime juice.
Servings: 4servings
Calories: 567kcal
Ingredients
1teaspoonoil
1largeshallotpeeled and chopped; or add a small onion
2cupbrothveggie or other; water works in a pinch
1ginger roottwo inch piece, sliced thin; or galangal root if you can find it