This authentic Instant Pot Thai Coconut Soup with Chicken (Tom Kha Gai) is so easy, yet so flavorful. Galangal, lemongrass, and lime leaves combined with coconut milk and other spices give this Thai soup a special flavor that’s the perfect combination of sour, salty, sweet and spicy! A guaranteed crowd-pleaser.
Just in time for fall, I’m so excited to share this Instant Pot Thai Coconut Soup recipe with you. As you may know, I always test my recipes out on the family and this one got exceptionally glowing reviews!
There are a couple of soups that I order most often in Thai restaurants: Tom Yum and Tom Kha. They are similar in many ways because they contain many of the same ingredients.
Both are hot and sour soups but Tom Yum is a clear soup because does not contain coconut milk, whereas Tom Kha is a Thai soup with coconut milk, so it’s more creamy.
The presence of coconut milk also makes Tom Kha less spicy than Tom Yum.
Another important difference between Tom Yum and Tom Kha is the quantity of galangal. Tom Kha’s principal ingredient is galangal. As a matter of fact, Tom means ‘boiling’ and Kha means ‘galangal’. Whereas, Tom Yum has a stronger lemongrass presence and the galangal flavor is milder.
Tom Kha can be made with shrimp, chicken, fish, tofu, or vegetables. Each of these has a different name. e.g. Tom Kha Pla is Tom Kha soup with fish, Tom Kha Goong has shrimp and Tom Kha Phak has vegetables and/or tofu.
Here are my popular Thai recipes you might like to try out!
– Instant Pot Thai Red Curry
– Instant Pot Thai Green Curry
– Instant Pot Thai Yellow Curry
– Instant Pot Thai Panang Curry
– Instant Pot Thai Massaman Curry
– Instant Pot Thai Peanut Noodles
Today we’re going to make Tom Kha Gai, and you guessed it – Gai means ‘chicken’. This Instant Pot Thai lemongrass soup with chicken and coconut milk recipe is a great weeknight option because of how easy it is to make. I think you’re going to love this recipe!
Tips and Substitutions
INGREDIENTS
The unique flavor of this Instant Pot Coconut Chicken Thai soup comes from a variety of authentic Thai ingredients and you really need to try and get as many of them as you can. You can substitute with the next best option, which I will cover below, but please note that you will sacrifice flavor.GALANGAL: Galangal is a root, like ginger, but has a completely different taste – it’s more citrusy and less pungent. Galangal can be found in the produce aisle of Asian grocery stores. Galangal freezes well. Cut into pieces or freeze the entire root in a resealable freezer bag.
Since the galangal is discarded before eating the soup, I like to wrap the galangal in cheesecloth tied up with kitchen twine. This makes the galangal really easy to remove after it’s cooked. I’ve also used cheesecloth bags, which are much more convenient to use.
You don’t have to do this step. You can just remove the pieces of galangal with tongs before serving or have each person discard the galangal while eating the soup.
If you choose to substitute galangal with regular ginger, be aware that your Instant Pot Thai soup with chicken will taste different. Find out more about the differences between the galangal and ginger.
LEMONGRASS: Lemongrass is a fragrant herb with a fresh lemony scent. The stalk of the grass is used in Thai cooking. You should be able to find lemongrass in the produce aisle of Asian grocery stores. Remove the outer layer of the stalk and cut off the root end of the stalk. Use only the part of the stalk that’s fleshy, which is usually the lighter colored part of the stalk.
Lemongrass also freezes well. So what I like to do is buy a bunch of stalks, remove the bottom end and top (green) part and freeze the remaining stalks on a cutting board or baking sheet. Once frozen, I pop them into a resealable freezer bag and use as needed. To get maximum flavor from the lemongrass, smash them before cooking, with something heavy like a meat mallet, rolling pin, or a can of food. If you cannot get lemongrass, substitute with lemon zest. If you’d like, find out more about cooking with lemongrass.
LIME LEAVES: Lime leaves are sometimes known as kaffir lime leaves. They too, are found in the produce aisle of Asian grocery stores. Lime leaves also freeze well! I buy a large amount and use it for months. If you can’t find lime leaves, add some extra lime juice.
COCONUT MILK: I recommend the highest quality of coconut milk for all my Thai curries, and that goes for this recipe as well. The only two brands I use are Chaokoh and Aroy-D. They are far superior to other brands.
If you’ve made my other Thai recipes, you’ve probably pressure cooked the meat with coconut milk. In this Instant Pot Thai Coconut Soup recipe, I’ve chosen to add the coconut milk to the broth AFTER the pressure cooking. If you wish, you can pressure cook the coconut milk and broth together. Any appearance of curdling should be gone once you stir up the soup.
FISH SAUCE: Fish sauce is an important ingredient in this soup. Personally, I feel there is no substitute for fish sauce. I like the Red Boat brand of fish sauce. It has superior flavor, but it is a bit expensive. You can try out Three Crabs or Squid brand, or try a grocery store brand like Thai Kitchen. I’ve had a reader suggest a vegetarian brand called Fysh. I have not tried it, though.
THAI CHILI PASTE: The Thai chili paste called Nam Prik Pao is a shrimp-based spicy, sweet chili paste that is commonly used in Thai cuisine. It is what gives this Instant Pot Thai Coconut Soup its spiciness. It’s also known as ‘chili jam’ or ‘chili paste in soya bean oil’. I use the brand Pantainorasingh. You can also make your own homemade Nam Prik Pao. If you can’t find Nam Prik Pao and don’t want to make it, substitute with another chili paste like sambal oelek, or maybe even Gochujang. In a pinch, good ole sriracha sauce will do!
MUSHROOMS: For this recipe, I like to use oyster mushrooms because of their meaty texture. You can also use shiitake or button mushrooms. Leave them whole or chop them up; it’s up to you.
PALM SUGAR: Palm sugar is traditionally used to sweeten Thai recipes, but I often substitute brown sugar because I always have it on hand. I think it tastes just as good.
Very Important Tip about Flavor!
This soup is one of those that you’ll want to taste and adjust the seasonings for. The four flavor components (four ‘S’es, as I call them) come from:
- fish sauce (salty)
- lime juice (sour)
- palm or brown sugar (sweet)
- Thai chili paste (spicy)
First add the fish sauce. Start with half the quantity of fish sauce and add more until it’s salty enough for you.
Then add the brown sugar till you have a good balance of salty and sweet. Add lime juice next, until it’s sour enough for your tastes. And then finally add the Thai chili paste (Nam Prik Pao) until you have the right amount of spice. You can always add more of any component at the end.
If you’re new to the Instant Pot and aren’t familiar with how to use it, please read the Instant Pot DUO Beginner’s Quick Start Guide or the Instant Pot ULTRA Beginner’s Quick Start Guide first and then come back here to learn how to make this recipe for Instant Pot Thai Coconut Soup (Tom Kha Gai).
Instant Pot Thai Coconut Soup | Tom Kha Gai – Ingredients
- Lime leaves
- Chicken broth
- Lemongrass
- Coconut milk
- Galangal ginger
- Chicken
- Cilantro
- Fish sauce
- Brown sugar (or palm sugar)
- Green onions
- Mushrooms
- Lime juice
- Thai chili paste
How to Make Instant Pot Thai Coconut Soup | Tom Kha Gai (Step by Step Instructions)
- Wrap galangal in cheesecloth.
- Combine chicken, broth and aromatics in Instant Pot inner pot.
- Pressure cook and release pressure.
- Remove aromatics.
- Add coconut milk, flavorings and spices.
- Add cilantro, green onions, and heat through.
Wrap Galangal in Cheesecloth
- Lay out a piece of cheesecloth.
- Place galangal slices on cheesecloth.
- Gather up the edges of the cheesecloth and tie with kitchen twine. **
** TIP: Doing this makes it easier to remove the pieces of galangal after cooking. This step is optional. You can remove the galangal pieces individually using tongs.
Combine Ingredients for Soup Base
- Add broth to Instant Pot inner pot.
- Add lemongrass stalks to broth.
- Add galangal (optionally tied in cheesecloth) to broth.
Stir in Remaining Ingredients
- Stir in lime leaves, green onions (white parts) and chicken
Instant Pot Duo Pressure Cook 4 minutes
- Close the lid and make sure steam release handle is in ‘Sealing’ position
- Press ‘Manual’ (or ‘Pressure Cook’) and ‘+’ or ‘-‘ until the display reads ‘4′ (4 minutes).
Instant Pot Ultra Pressure Cook 4 minutes
- Close the lid.
- Select Pressure Cook mode and adjust the time to 4 minutes (00:04).
- Press ‘Start’.
Pressure Cooking Process (Duo and Ultra)
- Instant Pot display will change to ‘On’.
- Once the Instant Pot is pressurized, the float valve will go up.
- The display will count down to 0; it will then switch to ‘Keep Warm’ mode and display ‘L0:00’ or ’00 00′ and begin to count up the number of minutes since pressure cooking completed.
How to Quick Release Pressure (QR) on the DUO
- Move the steam release handle to ‘Venting’. Steam will come out of the steam release handle.
- When your Instant Pot is depressurized, the float valve will be in the down position.
- Press ‘Cancel’ and open the Instant Pot.
How to Quick Release Pressure (QR) on the ULTRA
- Press down on the Steam Release Button until it locks into place, and steam begins to come out of the Steam Release Valve.
- When your Instant Pot is depressurized, the float valve will be in the down position.
- Press ‘Cancel’ and open the Instant Pot.
TIP: Doing a Quick Release (QR) is optional. You can also use a Natural Pressure Release (NPR).
Remove Aromatics and Add Remaining Ingredients
- Remove the galangal and lemongrass and discard.
- Stir in coconut milk, fish sauce, lime juice, palm or brown sugar, and Thai chili paste.
- Stir in mushrooms.
TIP: Taste as you go, adding first the fish sauce and proceeding with remaining ingredients.
Turn on ‘Saute’ Mode
- Turn on ‘Saute’ mode.
Add Cilantro and Green Onions, Heat Through
- Cook for a couple of minutes, until mushrooms are cooked and the soup is heated through.
- Stir in chopped cilantro and green onions (green parts).
- Turn off Instant Pot.
Instant Pot Thai Coconut Soup (Tom Kha Gai)
Ingredients
- 1 cup galangal peeled and sliced into 1/3-inch pieces
- 2 stalks lemongrass tough outer layers removed
- 2 cups chicken broth – 1 can
- 4 lime leaves torn
- 3 stalks green onions green and white parts separated
- 12 oz. boneless skinless chicken thighs cut into bite-size pieces
- 2 cups coconut milk – 1 can (preferably Aroy-D or Chaokoh brand)
- 3 Tbsp fish sauce or to taste
- 4 1/2 tsp lime juice or to taste
- 2 tsp palm sugar (or brown sugar) to taste
- 1 1/2 tsp Nam Prik Pao (Thai chili jam) to taste
- 1 1/2 cups oyster mushrooms chopped into 1 inch pieces
- 2 Tbsp cilantro coarsely chopped
- whole cilantro leaves for garnish
Instructions
- Cut a large enough piece of cheesecloth to accommodate the galangal pieces. Wrap the galangal in the cheesecloth and tie with a piece of kitchen twine. *
- Trim the lemongrass: cut off the bottoms and tough green part on top. You'll be left with approximately 6 to 8-inch piece. Pound the stalks with a meat mallet, rolling pin, or a can of food.
- Add chicken broth, galangal, lemongrass, lime leaves, green onions (white parts) and chicken to the Instant Pot inner pot.
- Pressure cook on high pressure for 4 minutes. Do a natural pressure release (NPR) or a quick release (QR).
- Open the lid and stir in the coconut milk.
- Add fish sauce, lime juice, and palm or brown sugar. Start with less than the recommended quantity and taste as you go, adding more as needed. **
- Stir in the Thai chili paste. Start with half the recommended quantity and add more as needed.
- Stir in the mushrooms.
- Select ‘Saute’ mode and cook the soup for a couple of minutes, until mushrooms and cooked and soup is heated through.
- Taste and adjust seasonings.
- Stir in chopped cilantro and green onions (green parts).
- Garnish each serving with whole cilantro leaves.
Notes
- Prep time does not include steps that are already accounted for in the ingredient list, e.g. diced chicken, cut vegetables, etc.
- * If you don’t have cheesecloth, just add the galangal into the soup as is, and remove the pieces with tongs before serving.
- ** Add the fish sauce first, then lime juice, brown sugar and Thai chili paste; all the while, tasting as you go.
- See the blog post for more detailed recipe tips.
Nutrition
I am not a certified nutritionist. I provide my best estimate of nutritional information merely as a courtesy to my readers. If you depend on nutritional information for dietary or health reasons, I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.
If you loved this recipe, please give it a five ⭐ rating in the comment section below and please share it on social media using the social media share buttons at the top and bottom of this post. Thank you so much!
YOU MIGHT ALSO LIKE TO TRY THESE INSTANT POT RECIPES:
Instant Pot Thai Green Curry Instant Pot Thai Peanut Noodles Instant Pot Thai Yellow Curry
Bess
This was excellent! I swapped out oyster mushrooms with regular ones, and used 1 cup broth – made for a thicker soup. It was so creamy and tasty. I also used low sodium chicken broth. A new family favorite! Thanks
Paint the Kitchen Red
Thank you for sharing your modifications. I’m very happy to hear you liked the recipe. Yes, I do use low-sodium broth too.
KR
Thanks so much for your speedy reply. I’ll let you know how the broth substitute works. Off to gather the ingredients …
PS I love your blog.
KR
Can this be made without the coconut milk? Is the flavor severely compromised that way?
Paint the Kitchen Red
Hey KR, I think it’ll taste pretty good – a bit more like tom yum soup. I would just substitute the coconut milk with broth. Let me know how it comes out, since I’ve never tried it that way.