If you love the famous Thai coconut chicken soup and want to learn how to make it at home, you are going to thoroughly enjoy following this Instant Pot Tom Kha Gai recipe!
I learned how to make this traditional soup at the famous Chiang Mai Thai Cookery School in Thailand. It can be enjoyed as a side dish or the main meal, so it's quite versatile.
I made a couple of minor adjustments to the authentic recipe to make it suitable for the Instant Pot. Rest assured that these adjustments do not compromise the special flavor of this amazing Thai soup.
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What Does Tom Kha Gai Mean?
The literal translation of each word is "boiled" (Tom) "galanga" (Kha) "chicken" (Gai). In English, this soup is most commonly referred to as Coconut Chicken Soup. You may have also heard of Tom Kha Soup, which is the same thing without the chicken.
What Does Tom Kha Gai Taste Like?
Tom Kha Gai is a rich, lightly sweet, somewhat tangy, aromatic soup with a coconut flavor. It is not the same as Tom Yum soup, which has a clear broth that is both sour and very spicy.
What are the Health Benefits of Tom Kha Gai Soup?
The aromatics in this soup not only create the most flavorful broth but also a highly nourishing concoction that's full of anti-inflammatory, antioxidant, and anti-microbial properties. They also support the immune system, boost digestive health, and regulate blood sugar.
This is the perfect warm and cozy soup for the Fall and Winter seasons. The next time you are feeling under the weather, think of this as the better version of "chicken noodle soup" when it comes to its healing benefits!
Ingredients
Soup Base
The soup base primarily consists of aromatics that are key to building a flavorful broth.
- Galanga - adds a woodsy pine aroma that is like no other.
- Lemongrass - creates the most amazing lemony flavor to the broth that is not citrusy.
- Shallots - taste like yellow onion but are slightly milder.
- Thai red chilies - these chilies add a notable spiciness, yet they do not build up or create a burning sensation in your mouth. Overall, I would say these chilies create a medium heat that's not mild and not overwhelming.
- Kaffir lime leaves - this is a key ingredient that adds an intense citrusy aroma, similar to lime zest, but with a bit of an earthy undertone. Fresh or dried kaffir lime leaves work just as well, so go with whatever is available in your local market.
- Fresh cilantro - this is yet another wonderfully fragrant herb that is essential to this recipe. The stems are used for the soup base while the leaves are reserved for topping.
- Low-sodium chicken broth - I like using a high-protein chicken broth for more nutrition, but regular chicken broth or chicken stock is also fine.
Other Soup Ingredients
- Chicken breast - use boneless skinless chicken breasts.
- Egg white and tapioca flour - I included these two optional ingredients to make the chicken extra tender.
- Oyster mushrooms - while straw mushrooms are more commonly used in Thailand to make a traditional coconut chicken soup, I have yet to find them at my local grocery stores. Oyster mushrooms are a great substitute and I even prefer these due to their meatier texture. Alternatively, you can use any type of mushroom with a neutral flavor.
- Fish sauce - this is a very common ingredient in Southeast Asian cooking. It is used to add a salty, briny, umami flavor that I consider to be essential for this recipe.
- Unsweetened coconut cream - this not only adds a creamy texture to the broth, but also a gentle sweetness that balances out the other flavors. There is no need to add coconut sugar, palm sugar, or any other type of sweetener.
- Green onions - using this as a topping adds freshness, a satisfying crunch, and another dimension of onion-like flavor.
- Fresh lime juice - since using the juice from an actual lime is so much better than lime juice from a bottle, I highly recommend that you squeeze your own.
- Red chili oil - while optional, using a little chili oil adds amazing color and warmth to the coconut soup. Just make sure to get one that is gluten-free.
How to Make Instant Pot Thai Coconut Soup
Prepare the Soup Base
Some of the aromatics in this soup base are not editable, so follow these preparation instructions for ease of removal later.
- Remove the outer layer of each lemongrass stalk then cut off the top half to two-thirds of the stalk and discard. Slice the remaining lemongrass at an angle into 2-inch pieces.
- Slice a 3-inch knob of galanga. You should end up with about 8 thin slices (approximately ⅛ of an inch thick).
- Dice the shallots.
- Chop the cilantro and divide the stems from the leaves. Set the chopped leaves aside for use as a topping later.
- Tear 5 large kaffir lime leaves into large pieces.
- Smash the Thai red chilies. I use the side of my chef's knife to do this.
Add the aromatics to the pressure cooker, then add the chicken broth.
Attach the lid and cook on high pressure for 4 minutes. While the soup base is cooking, prepare the remaining ingredients.
Prepare the Remaining Soup Ingredients
- Dice the green onions
- Chop the oyster mushrooms into large bite-sized pieces.
- Juice a small to medium-sized lime. You will need 3 tablespoons of lime juice.
- Thinly slice each chicken breast widthwise.
Optional: For extra tender chicken, combine it with an egg white and tapioca flour. Discard the egg yolk.
Allow the chicken to rest for a few minutes to absorb the coating.
After the pressure cooking is complete, do a quick release to let out any remaining steam before opening the lid.
If preferred, you can strain out the non-editable aromatics (kaffir lime leaves, galanga, lemongrass, and red chilies). I like to leave them in for more flavor. They are easy to remove when eating.
Turn on the sauté setting and let the soup come to a rapid simmer. Stir in the chicken and oyster mushrooms. After a couple of minutes, stir in the coconut cream.
Once the chicken is fully cooked (about 5 minutes), turn off the pressure cooker and stir in the lime juice and fish sauce.
Using a couple of hot potholders, carefully remove the internal pot from the pressure cooker to stop the cooking. Stir in the red chili oil for a pop of color and a bit of added flavor.
Ladle the soup into a bowl and top with green onions and cilantro leaves before serving. You can also include a lime wedge on the side if you want to add more citrus flavor after tasting.
Substitutions
- Firm tofu or shrimp can be used instead of chicken.
- If your grocery store or local Asian market does not have galanga, use fresh ginger root instead. Galanga and ginger do not taste the same, but either flavor works well for this soup.
- If you are not able to get dried or fresh kaffir lime leaves from your local grocery store or Asian market, it is okay to skip this ingredient. You can add more lime juice to taste instead.
- If you do not have red chili oil, Thai red curry paste can also be used. Just make sure it is gluten-free.
- Instead of oyster mushrooms, you can use any mushroom that has a mild flavor, such as white button mushrooms or straw mushrooms.
- For a lighter broth, you can substitute one can of coconut cream for a can of coconut milk. If you go with this option, I would recommend replacing the chicken broth with water so that the chicken broth flavor does not compete with the coconut flavor.
Storage
Tom Kha Gai soup can be stored in an airtight container in the refrigerator for up to 5 days. It takes about 2 minutes to reheat a bowl of this soup in the microwave.
Top tips
- Avoid cooking the coconut cream for more than 5 minutes as it can start to separate.
- For a spicier soup, chop the red Thai chilies lengthwise instead of smashing them. Alternatively, you can add about 5 more smashed chilies.
- For more lemongrass flavor, smash the chopped pieces before adding to the soup.
- Since it can be challenging to slice fresh galanga, soak it in water for 10 minutes to soften a little. Alternatively, a bag of frozen galanga can be found at Asian markets that are also much easier to work with, once thawed. Either way, make sure you have a sharp knife!
Related
Recipe
Instant Pot Tom Kha Gai Soup (Thai Coconut Chicken Soup)
INGREDIENTS
For the Soup Base
- 3 inch knob of galanga, sliced or ginger root
- 2 stalks lemongrass, smashed and sliced into 2-inch pieces only use the bottom half of the stalk
- 4 shallots, diced
- 10 Thai red chilies, smashed
- 5 kaffir lime leaves, torn into large pieces
- ½ cup cilantro, chopped stems and leaves divided, reserve leaves for topping later
- 2 cups low sodium chicken broth
Other Soup Ingredients
- 1 pound boneless skinless chicken breast, thinly sliced about 2 medium chicken breast halves
- 1 egg, white part only optional for extra tender chicken
- 1 tablespoon tapioca flour optional for extra tender chicken
- 2 cups oyster mushrooms, chopped into large bite-sized pieces
- ¼ cup fish sauce I recommend the Red Boat gluten-free fish sauce
- 2 cans unsweetened coconut cream 1 can = 13.5 ounces
- 2 stalks green onions, diced
- 3 tablespoon fresh lime juice from 1 small/medium lime
- 2 tablespoon red chili oil optional for added color and a bit of warmth. I recommend the gluten-free Jungle Kitchen Red Chili Oil (mild)
INSTRUCTIONS
PREPARE THE SOUP BASE
- Prepare the base soup ingredients and add them to the instant pot (except for the cilantro leaves).
- Cook on high pressure for 4 minutes, then do a quick release. Note: While preparing the other ingredients below, it's okay to let the pressure release naturally, until you are ready to add the remaining ingredients.
PREPARE THE REMAINING INGREDIENTS
- Chop the oyster mushrooms into large bite-sized pieces, dice the green onions, and juice the lime.
- Thinly slice the chicken breasts width-wise, then add them to a bowl. Optional: For extra tender chicken, add the egg white and tapioca flour to the chicken and combine well.
- After the pressure cooking is complete, do a quick release to let out any remaining steam before opening the lid. Note: If preferred, strain out the non-editable aromatics (kaffir lime leaves, galanga, lemongrass, and red chilies). I leave them in for more flavor (they are easy to remove when eating).
- Turn on the sauté setting and let the soup come to a rapid simmer. Stir in the chicken and oyster mushrooms. After a couple of minutes, stir in the coconut cream.
- Once the chicken is cooked through (about 5 minutes), turn off the Instant Pot. Stir in the lime juice and fish oil.
- Using a couple of hot potholders, carefully remove the internal pot from the pressure cooker to stop the cooking. Optional: Stir in the red chili oil for a pop of color and a bit of added flavor.
- When ready to serve, transfer soup into separate bowls and top with green onions and cilantro leaves.
NOTES
- Avoid cooking the coconut cream for more than 5 minutes as it can start to separate.
- For a spicier soup, chop the red Thai chilies lengthwise instead of smashing them. Alternatively, you can add about 5 more smashed chilies.
- For more lemongrass flavor, smash the chopped pieces before adding to the soup.
- Since it can be challenging to slice fresh galanga, soak it in water for 10 minutes to soften a little. Alternatively, a bag of frozen galanga can be found at Asian markets that are also much easier to work with, once thawed. Either way, make sure you have a sharp knife!
- Firm tofu or shrimp can be used instead of chicken.
- If your grocery store or local Asian market does not have galanga, use fresh ginger root instead. Galanga and ginger do not taste the same, but either flavor works well for this soup.
- If you are not able to get dried or fresh kaffir lime leaves from your local grocery store or Asian market, it is okay to skip this ingredient. You can add more lime juice to taste instead.
- If you do not have red chili oil, Thai red curry paste can also be used. Just make sure it is gluten-free.
- Instead of oyster mushrooms, you can use any mushroom that has a mild flavor, such as white button mushrooms or straw mushrooms.
- For a lighter broth, you can substitute one can of coconut cream for a can of coconut milk. If you go with this option, I would recommend replacing the chicken broth with water so that the chicken broth flavor does not compete with the coconut flavor.
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