Instant Pot Thai Coconut Soup (Tom Kha) is a dish that dances on your taste buds like a seasoned performer at a Thai festival. Imagine the rich aroma of lemongrass mingling with coconut milk, creating a warm embrace that wraps around you like a cozy blanket on a chilly evening. creamy vegetable soup The subtle heat from the chili peppers complements the creamy texture, producing a symphony of flavors that makes every spoonful feel like a celebration.
This soup isn’t just food; it’s an experience! I remember the first time I tried Tom Kha at a street market in Thailand. I was overwhelmed by the vibrant flavors and the friendly vendor who insisted I try “just one more bowl.” Spoiler alert: I ended up eating three. Now, whenever I make this dish at home, it transports me back to that bustling market filled with laughter and aromas. Perfect for rainy days or impressing guests, this soup will leave everyone raving about your culinary skills while you just smile and nod, pretending you’re an expert chef.
Why You'll Love This Recipe
- This Instant Pot Thai Coconut Soup is incredibly easy to prepare, making weeknight dinners stress-free.
- Bursting with flavors from fresh ingredients and spices, it’s sure to delight your palate.
- Its stunning presentation will impress anyone at your dinner table.
- Plus, you can customize it with any protein or veggies you have on hand!
Ingredients for Instant Pot Thai Coconut Soup (Tom Kha)
Here’s what you’ll need to make this delicious dish:
- Coconut Milk: This creamy base adds richness and sweetness to the soup, making it irresistibly smooth.
- Lemongrass Stalks: Fresh lemongrass infuses the soup with citrusy brightness; look for firm stalks without blemishes.
- Galangal: Often confused with ginger, galangal adds an earthy flavor that’s key to authentic Tom Kha.
- Mushrooms: Use fresh mushrooms like shiitake or button for texture and umami flavor; they soak up all the delicious broth.
- Chicken Breast or Tofu: Choose boneless chicken for meat lovers or tofu for a vegetarian option; both absorb the soup’s flavors beautifully. spicy chicken shawarma.
- Fish Sauce: A few drops of this salty ingredient enhances the overall flavor profile—don’t skip it!
- Chili Peppers: Adjust according to your spice tolerance; these little guys bring heat and color to your soup.
- Cilantro: Fresh cilantro as a garnish adds brightness and freshness right before serving.
The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Instant Pot Thai Coconut Soup (Tom Kha)
Follow these simple steps to prepare this delicious dish:
Step 1: Prepare Your Ingredients
Start by gathering all your ingredients. Chop your chicken or tofu into bite-sized pieces, slice your mushrooms, and bruise the lemongrass by hitting it gently with a knife. A little aggression here goes a long way!
Step 2: Sauté Aromatics
Set your Instant Pot to “Sauté” mode and add some oil. Toss in chopped garlic and shallots until they become fragrant—about two minutes should do it. Your kitchen will start smelling heavenly!
Step 3: Add Broth Ingredients
Pour in your coconut milk along with water (or chicken broth), then toss in those bruised lemongrass stalks and galangal slices. Add fish sauce and give everything a good stir.
Step 4: Include Chicken or Tofu
Add your chicken pieces (or tofu) and mushrooms into the pot. Stir gently so that all ingredients mingle nicely—think of it as a culinary mixer!
Step 5: Cook Under Pressure
Close the lid of your Instant Pot, ensuring it’s sealed correctly. Set it to cook on high pressure for about eight minutes—perfect timing for those flavors to marry beautifully.
Step 6: Release Pressure and Serve
Once done, carefully release the pressure manually (or let it release naturally if you’re feeling patient). Remove lemongrass stalks and galangal slices before serving. Ladle into bowls, top with fresh cilantro, and enjoy!
Transfer to plates and drizzle with sauce for the perfect finishing touch. This soup will surely become a favorite in your household!
You Must Know
- This Instant Pot Thai Coconut Soup (Tom Kha) offers a delightful blend of flavors and aromas.
- It’s a one-pot wonder that simplifies dinner time while providing a comforting, hearty meal.
- Perfect for cozy nights in or impressing guests with minimal effort.
Perfecting the Cooking Process
Start by sautéing aromatic ingredients like ginger and garlic in your Instant Pot. Then, add coconut milk and broth before tossing in your choice of protein and veggies. This sequence ensures maximum flavor infusion while keeping the cooking process efficient.
Add Your Touch
Feel free to swap out proteins; shrimp or tofu work beautifully in this soup. You can also play with spices like chili flakes for heat or add fresh lime juice for brightness. This recipe is all about making it uniquely yours.
Storing & Reheating
Store any leftovers in an airtight container in the fridge for up to three days. When reheating, do so gently on the stove or in the microwave to keep the coconut milk from separating and ensure a creamy texture.
Chef's Helpful Tips
- Always sauté aromatics first; it enhances their flavors significantly.
- Don’t overcook your protein; just let it simmer until tender for the best results.
- Finally, taste before serving; adjusting seasoning can elevate the dish to another level!
Sometimes, I whip up this Instant Pot Thai Coconut Soup (Tom Kha) when friends come over, and they always rave about how it tastes like a fancy restaurant dish—minus the hefty price tag!
FAQs:
What ingredients do I need for Instant Pot Thai Coconut Soup (Tom Kha)?
To make Instant Pot Thai Coconut Soup, gather essential ingredients such as coconut milk, chicken or vegetable broth, fresh lemongrass, kaffir lime leaves, galangal (or ginger), and your choice of protein like chicken, shrimp, or tofu. Don’t forget mushrooms and fresh herbs like cilantro for garnish. The combination of these ingredients creates a deliciously aromatic soup that captures the essence of Thai cuisine. For more inspiration, check out this Garlic Shrimp Recipe recipe.
How long does it take to cook Instant Pot Thai Coconut Soup (Tom Kha)?
Cooking Instant Pot Thai Coconut Soup takes about 30 minutes in total. This includes the time needed to prepare your ingredients and the actual cooking time in the Instant Pot, which is around 10 to 15 minutes under high pressure. Once you release the pressure, allow a few more minutes for final touches. The quick cooking process ensures you can enjoy this flavorful dish in no time.
Can I make Instant Pot Thai Coconut Soup (Tom Kha) vegetarian?
Yes, you can easily make Instant Pot Thai Coconut Soup vegetarian by substituting meat with tofu or a variety of vegetables. Use vegetable broth instead of chicken broth and include plenty of mushrooms for added texture. The coconut milk and spices will still provide rich flavors that make this soup satisfying and delicious without any meat. For more inspiration, check out this Moroccan Spiced Salmon recipe.
What should I serve with Instant Pot Thai Coconut Soup (Tom Kha)?
Instant Pot Thai Coconut Soup pairs beautifully with steamed jasmine rice or rice noodles. You can also serve it alongside fresh spring rolls or a light salad for a refreshing meal. For those who enjoy additional spice, offer chili paste or sliced jalapeños on the side. These accompaniments enhance the overall dining experience while complementing the soup’s flavors.
Conclusion for Instant Pot Thai Coconut Soup (Tom Kha):
In summary, Instant Pot Thai Coconut Soup (Tom Kha) is a quick and delightful dish that brings vibrant flavors to your table. With simple ingredients and an easy cooking method, you can create an aromatic soup that satisfies both hunger and cravings for authentic Thai cuisine. miso cod with broccoli Customize it with your choice of protein or vegetables to suit your preferences. Enjoy this delicious recipe as a comforting meal any day of the week!
Instant Pot Thai Coconut Soup (Tom Kha)
Instant Pot Thai Coconut Soup (Tom Kha) is a delightful bowl of comfort that brings the vibrant flavors of Thailand to your kitchen. With creamy coconut milk, fragrant lemongrass, and a touch of spice from chili peppers, this soup is not only easy to prepare but also offers a satisfying experience in every spoonful. In just 30 minutes, you can enjoy this aromatic dish that’s perfect for cozy nights or impressing guests with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Pressure Cooking
- Cuisine: Thai
Ingredients
- 1 can (13.5 oz) coconut milk
- 2 cups chicken or vegetable broth
- 2 stalks fresh lemongrass, bruised
- 1 inch galangal or ginger, sliced
- 8 oz mushrooms (shiitake or button), sliced
- 1 lb boneless chicken breast or firm tofu, cubed
- 2 tbsp fish sauce
- 1–2 chili peppers, sliced (adjust to taste)
- Fresh cilantro for garnish
Instructions
- Prepare all ingredients: chop the chicken or tofu into bite-sized pieces, slice the mushrooms, and bruise the lemongrass.
- Set the Instant Pot to 'Sauté' mode. Add oil and sauté garlic and shallots until fragrant (about 2 minutes).
- Pour in coconut milk and broth; add bruised lemongrass, galangal slices, and fish sauce. Stir well.
- Add chicken or tofu and mushrooms; mix gently to combine.
- Seal the lid and set to high pressure for 8 minutes.
- Once cooking is complete, carefully release the pressure. Remove lemongrass and galangal before serving; garnish with cilantro.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg
Keywords: - For a vegetarian option, replace chicken with tofu and use vegetable broth. - Enhance flavors by adding lime juice just before serving. - Store leftovers in an airtight container for up to three days; reheat gently to maintain creaminess.




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