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Instant Pot Thai Coconut Soup (Tom Kha)

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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.

Ingredients

Scale
  • 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

  1. Prepare all ingredients: chop the chicken or tofu into bite-sized pieces, slice the mushrooms, and bruise the lemongrass.
  2. Set the Instant Pot to 'Sauté' mode. Add oil and sauté garlic and shallots until fragrant (about 2 minutes).
  3. Pour in coconut milk and broth; add bruised lemongrass, galangal slices, and fish sauce. Stir well.
  4. Add chicken or tofu and mushrooms; mix gently to combine.
  5. Seal the lid and set to high pressure for 8 minutes.
  6. Once cooking is complete, carefully release the pressure. Remove lemongrass and galangal before serving; garnish with cilantro.

Nutrition

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.

Find it online: https://flavorinside.com/irresistible-instant-pot-thai-coconut-soup-tom-kha-recipe/