Go Back
–+ servings
Tom Ka Gai Soup in a gray bowl is surrounded by mushrooms, lime, red chilies, green onions, and cilantro garnishes on a white marble background.
5 from 1 vote

Instant Pot Tom Kha Gai Soup (Thai Coconut Chicken Soup)

Tom Kha Gai is a rich, lightly sweet, somewhat tangy, aromatic soup with a coconut flavor.  It is the perfect warm and cozy soup for the Fall and Winter seasons that is both nourishing and very healing.
Prep Time25 minutes
Cook Time20 minutes
Servings: 6 bowls
Calories: 595kcal
Author: Elcy Wang
Print Recipe Pin Recipe Save

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

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!
 
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 just takes about 2 minutes to warm up a bowl of this soup in the microwave.

NUTRITION

Calories: 595kcal | Carbohydrates: 18g | Protein: 25g | Fat: 51g | Saturated Fat: 40g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 893mg | Potassium: 1045mg | Fiber: 4g | Sugar: 3g | Vitamin A: 231IU | Vitamin C: 21mg | Calcium: 41mg | Iron: 5mg