Instant Pot Thai Coconut Soup (Tom Kha Gai)
Servings: 4 cups
Calories: 328 kcal
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 soup a special flavor that's the perfect combination of sour, salty, sweet and spicy! A guaranteed crowd-pleaser.
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Ingredients
- 1 cup galangal peeled and sliced into ⅓-inch pieces
- 2 stalks lemongrass tough outer layers removed
- 2 cups low sodium chicken broth - 1 can
- 4 lime leaves torn
- 3 stalks green onions green and white parts separated
- 12 oz. boneless skinless chicken thighs (340 grams) cut into bite-size pieces
- 13.5 oz. coconut milk 1 can (preferably Aroy-D or Chaokoh brand) - 411 ml
- 3 tablespoon fish sauce or to taste
- 4 ½ teaspoon lime juice or to taste
- 2 teaspoon palm sugar (or brown sugar) to taste
- 1 ½ teaspoon Nam Prik Pao (Thai chili jam) to taste
- 1 ½ cups oyster mushrooms chopped into 1 inch pieces
- 2 tablespoon 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.
- Close the lid and pressure cook on High Pressure for 4 minutes. Do a natural pressure release (NPR) or a quick release (QR). [Read More: The Different Pressure Release Methods]
- Open the lid and remove the lemongrass and galangal with a pair of tongs. 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.
Nutrition
Serving: 1 cup | Calories: 328 kcal | Carbohydrates: 10 g | Protein: 22 g | Fat: 21 g | Saturated Fat: 16 g | Cholesterol: 77 mg | Sodium: 1210 mg | Fiber: 1 g | Sugar: 6 g
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