This traditional Thai Coconut Soup Recipe, also known as Tom Kha Gai in Thai cuisine, combines ingredients like tender chicken, fresh mushrooms, and lemon grass, all simmered to perfection in a fragrant broth. By using the Instant Pot, this wonderful soup cooks in only 30 minutes!
Why You’ll Love This Thai Coconut Soup Recipe
Tom Kha Gai is always on my Thai takeout order. However, it is incredibly easy to make at home. I have to admit, my recipe is better than most of the Thai Coconut soups (Tom Kha Gai ) I’ve tried at restaurants. I’ve always found this soup to be incredibly comforting, even more so than chicken noodle soup.
With or Without Coconut Milk
Thai coconut soup can be made with or without coconut milk, If you prefer to make this soup without coconut milk, just substitute the coconut milk for more chicken broth. Tom Kha Gai is Thai soup with coconut milk and Tom Yum Gai is Thai Soup without coconut milk.
Instant Pot or Stove Top
I really enjoy creating this recipe in the Instant Pot as pressure cooking often enhances the flavors of your soups and also makes the chicken nice and tender. With Tom Kha Gai, letting the flavors seep into the broth is key. If you do not own an Instant Pot, you can also use a slow cooker for 6 hours or simmer on the stove for 45 minutes to an hour.
Substitutions
Thai Coconut Soup or Tom Kha Gai, is traditionally made with chicken, but you can also make this recipe with shrimp. If you decide to use shrimp, just be sure to add the shrimp at the end. Shrimp only takes about 5 – 10 minutes to cook and most shrimp already comes pre-cooked so it just needs to be reheated. When I cook with shrimp, I add it at the end when I add the coconut milk.
Ingredients
My Thai Coconut Soup Recipe uses a handful of traditional Thai ingredients which are great to have on hand for making Thai soups, curry, and pad Thai.
- Chicken Breast, Mushrooms, and Peas (you can also add other vegetables like broccoli)
- Chicken Broth & (Light) Coconut Milk
- Red Curry Paste
- Fish Sauce (yes fish sauce, don’t be afraid!)
- Fresh Lemongrass and Lemongrass Paste
- Chili Garlic Sauce ( A must-have ingredient for all of my Asian cuisine recipes)
- Fresh Garlic & Ginger
- Lime & Cilantro (you’ll find that most Thai dishes are garnished with fresh lime and cilantro)
Instructions
As I mentioned earlier, this recipe is so incredibly simple to make. You will first saute your onions with butter in the instant pot. Then add your chicken and saute for another 1-2 minutes (the chicken does not need to be browned or cooked all the way). Then in a separate bowl mix your chicken broth, red curry paste, fish sauce, lime juice, chili garlic sauce, lemongrass paste, fresh lemongrass, and sliced ginger. Add to the pot, turn off your saute setting and pressure cook on high for 20 minutes.
Once your soup is done pressure cooking you will want to turn your Instant Pot completely off. Then add your Coconut Milk, thinly sliced mushrooms, and frozen organic peas. If you are adding broccoli, you’ll want to turn on the saute setting to light, add your broccoli, and simmer until the broccoli is tender. Then turn off your Instant Pot and let it cool slightly before adding the Coconut Milk and other ingredients. Remember not to add coconut milk to boiling broth so it does not curdle.
Adjustments
- Skip The Coconut Milk: If you want to reduce the calories even further you can omit the coconut milk and add extra chicken broth. This is how you would make the equally popular Tom Yum Gai soup.
- Add Some Extra Spice: I don’t make my dishes very spicey, but if you want a little more heat, just add more Chili Garlic Sauce
- Add Additional Ingredients: Other ingredients you can add include tofu, shrimp, Julien carrots, broccoli, and different types of mushrooms.
Serving Suggestions
I always garnish this dish with fresh cilantro and serve it with freshly sliced limes on the side. This can be eaten alone, with Jasmine Rice, or Brown Rice Medley.
Additional Healthy Soup Recipes
If you are looking for more delicious & healthy recipe soup recipes be sure to visit our Soup Recipes Section. Here are some additional soups you might enjoy.
Chicken Thai Coconut Soup Recipe (Tom Kha Gai) for the Instant Pot
EQUIPMENT
Ingredients
- 1 lb Chicken Breasts 2 whole breasts sliced into 1" pieces
- ½ cup mushrooms thinly sliced
- ½ cup peas frozen organic
- 1 quart chicken broth 1 large carton
- 17 oz light coconut milk 2 cans
- 1 tbsp butter or coconut oil
- 3 cloves garlic chopped
- ¼ cup ginger sliced
- 1 tbs ginger fresh grated
- ½ cup lemongrass sliced into 1 inch pieces
- 1 tsp lemongrass paste
- 3 tbsp fish sauce
- 3 tsp red curry paste
- ½ tsp garlic chili sauce
- 2 tbsp lime juice fresh
- ½ tsp salt pink himalayan
- ½ cup cilantro fresh
- ¼ cup green onions
Instructions
- 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
Sondra Barker
