Tom Kha Gai Soup

A robust blend of coconut milk, lemongrass, red chiles, Thai lime leaves, and galangal (a root in the ginger family) comes together for a delectable yet easy-to-make Thai soup. Bruising the lemongrass is key to unlocking its flavor.

Cuisine

Thai

Course

Dinner, Soup

Difficulty

Easy

Duration

30-60 min

Cooking Technique

Pressure Cook

Keywords

30-60 min, 4 servings, boneless skinless chicken thighs, cans full-fat coconut milk, chicken stock, coconut milk, coconut sugar, dinner, easy, fish sauce, fresh cilantro sprigs, inch piece galangal or fresh ginger, instant pot, Instant Pot Culinary Team, juice of 1 lime, lime wedges, pressure cook, red thai chiles, small onion, soup, stalks lemongrass, thai, thai lime leaves, thai soup, white button mushrooms

Servings

4 servings

Ingredients

2 stalks lemongrass
1 lb boneless skinless chicken thighs
2 inch piece galangal or fresh ginger
1 small onion
2-4 red Thai chiles
8 oz white button mushrooms
8 Thai lime leaves
2 cans full-fat coconut milk
1 cup chicken stock
3 tbsp fish sauce
1 tbsp coconut sugar
Juice of 1 lime
Fresh cilantro sprigs, lime wedges

Instructions

To bruise the lemongrass, use the flat side of your knife and firmly push down on the inner stalk until it splits open. Then cut the stalks into 3-inch (7.5-cm) pieces.
Combine all the ingredients except the coconut sugar, lime juice, and cilantro leaves in the Instant Pot®. Lock the lid in place and turn the valve to Sealing. Press the Soup button and set the cook time for 20 minutes at high pressure.
Let the steam release naturally, or for at least 15 minutes, before turning the valve to Venting to quick release any residual steam. Carefully remove the lid and remove and discard the lime leaves, lemongrass, and galangal. Shred the chicken into bite-size pieces using two forks. Add the coconut sugar and lime juice and stir to combine.
To serve, ladle into bowls and top with cilantro, along with lime wedges.

Notes