Chicken Thai Coconut Soup Recipe (Tom Kha Gai) for the Instant Pot
This traditional Thai Coconut Soup recipe, also known as Tom Kha Gai is incredibly easy to make in the Instant Pot. You can also make this in a slow cooker or stove top. This is a fantastic low calorie, low carb soup you can serve for dinner or along with another dish. I find this soup especially comforting and wonderful for fighting colds.
In a separate bowl mix your chicken fish sauce, garlic chili, red curry paste, lemongrass paste, lime juice and set to the side.
Then turn your Instant Pot onto the saute feature "more" and once heated, add your butter or coconut oil. Then add your garlic and grated ginger. Saute for 1-2 minutes and then add your chicken and saute an additional 1-2 minutes.
Next, add your chicken broth, sauce that was set to the side, sliced ginger, and sliced lemongrass. Turn off the saute feature and turn the Instant Pot to pressure cook on high for 20 minutes.
Once finished, quick release your steam and turn the Instant Pot completely off. Then add your coconut milk, mushrooms, peas, cilantro and green onions.Serve with extra chopped cilantro and fresh lime slices.
Notes
If you want your dish spicier, add more garlic chili paste
you can create Tom Yum Gai by skipping the light coconut milk and adding more chicken broth instead
if you decide to add carrots or broccoli, once your soup is done pressure cooking, turn the saute feature back on the low setting and simmer until the broccoli and carrots are tender. Then proceed with the coconut milk and other ingredients.
Make this soup a heartier meal by serving with Jasmine Rice or Brown Rice Medley