Instant Pot Thai Coconut Soup (Tom Kha Gai)
Instant Pot Thai Coconut Soup (Tom Kha Gai) is a fragrant, creamy dish that brings the exotic flavors of Thailand into your home. This soup features tender chicken, aromatic herbs, and zesty lime in a rich coconut broth, perfect for cozy dinners or impressing guests. With minimal prep time and the convenience of an Instant Pot, you can enjoy this culinary delight in just minutes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Thai
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (or tofu for vegetarian)
- 1 can (14 oz) full-fat coconut milk
- 2 stalks fresh lemongrass
- 1 thumb-sized piece of fresh ginger
- 8 oz mushrooms (sliced)
- 2–3 Thai chili peppers (adjust to taste)
- Juice of 1 lime
- Salt and pepper to taste
- 4 cups chicken broth (or vegetable broth)
Instructions
- Prepare your ingredients: Chop chicken into bite-sized pieces, slice mushrooms, and smash ginger and lemongrass.
- Set Instant Pot to 'Sauté' mode. Add oil and sauté garlic, ginger, and lemongrass until fragrant (about 2 minutes).
- Add chicken pieces with salt and pepper; sauté until no longer pink (about 5 minutes).
- Pour in coconut milk and chicken broth; stir to combine.
- Add sliced mushrooms and Thai chili peppers; include fish sauce if using.
- Close the lid and set to 'Manual' for 5 minutes at high pressure. Allow natural pressure release for 5 minutes before opening.
- Serve hot, garnished with fresh cilantro or basil leaves, and drizzle with additional lime juice.
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 4g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 85mg
Keywords: - Substitute chicken with shrimp or more vegetables like bell peppers or snap peas for added crunch. - For extra heat, adjust the number of Thai chili peppers or add chili flakes.