If you’ve ever fallen in love with the creamy, tangy, and fragrant flavors of Thai coconut chicken soup at your favorite restaurant, then this Instant Pot Tom Kha Soup with Coconut Cream and Chicken is going to be your new go-to. This dish, also known by its traditional name tom kha gai, brings the bold flavors of Thailand right into your kitchen without the fuss. Traditionally simmered on a stovetop, this recipe has been adapted for the Instant Pot, making it quicker while still preserving all the depth you’d expect from a classic tom kha gai soup recipe.
With rich coconut milk, tender chicken, aromatic herbs like lemongrass and kaffir lime leaves, and the gentle heat of Thai chilis, this thai coconut chicken soup offers a layered, soul-warming experience. Whether you're already a fan of thom kha soup or trying tom kha soup for the first time, this Instant Pot version delivers all the comfort of a simmered-all-day dish in a fraction of the time.
Instant Pot Tom Kha Soup with Coconut Cream and Chicken
Prep Time 15 minutes mins
Cook Time 12 minutes mins
Pressure build-up and Release time 3 minutes mins
Total Time 30 minutes mins
Course Main Course, Soup
Cuisine Thai
Instant Pot (6 or 8-quart) The magic that speeds everything up.
Cutting board & knife For prepping your aromatics and chicken.
Measuring spoons & cups For accurate seasoning.
Fine mesh strainer or slotted spoon If you want to remove the lemongrass, galangal, and lime leaves before serving.
Soup ladle For serving without spilling that precious broth.
For the Soup Base
- 1 tablespoon vegetable oil or coconut oil for more aroma
- 3 stalks lemongrass trimmed and smashed
- 4 slices fresh galangal or substitute with fresh ginger if unavailable
- 4 kaffir lime leaves torn into pieces
- 3 Thai bird’s eye chilis sliced (adjust to taste)
- 4 cups chicken broth preferably low sodium
- 1 can 13.5 oz full-fat coconut milk
- 1/2 cup coconut cream for extra richness
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- Juice of 2 limes adjust to taste
- Salt to taste
For the Chicken and Vegetables
- 1 lb boneless skinless chicken thighs, sliced thinly
- 1 cup mushrooms sliced (straw mushrooms or white button)
- 1 red bell pepper sliced thin
- 1 small onion thinly sliced
- Fresh cilantro for garnish
- Extra lime wedges for serving
Optional: green onions or Thai basil, for garnish
Step 1: Prep the Aromatics
Begin by prepping the lemongrass. Trim off the tough ends and outer leaves, then smash the stalks with the back of your knife to release their oils. Do the same with the galangal slices (or ginger). Tear the kaffir lime leaves to help them infuse better.
Step 2: Sauté in the Instant Pot
Set your Instant Pot to Sauté mode and heat the oil. Add the lemongrass, galangal, kaffir lime leaves, Thai chilis, and onion. Stir for 1–2 minutes until fragrant. This quick sauté helps the aromatics bloom, just like in traditional stovetop tom ka gai soup.
Step 3: Add Broth and Chicken
Pour in the chicken broth. Add the chicken thigh slices and mushrooms. Pressure cooking with thighs ensures the meat stays juicy and flavorful, unlike chicken breast which can dry out.
Step 4: Pressure Cook
Cancel Sauté mode. Close the lid and set the Instant Pot to Manual (Pressure Cook) on High for 8 minutes. It will take about 10 minutes to come to pressure.
Step 5: Quick Release & Coconut Milk Addition
Once the cooking cycle is done, carefully do a Quick Release. Open the lid and add the coconut milk, coconut cream, red bell pepper, fish sauce, sugar, and lime juice. Stir everything well.
Step 6: Simmer and Adjust
Switch back to Sauté mode and let the soup simmer for 2–3 more minutes to let the flavors meld and the peppers soften slightly. Taste and adjust for salt, sugar, or lime juice. You want a balance of tangy, salty, and creamy.
Step 7: Serve
Remove the lemongrass, galangal, and lime leaves if desired. Ladle into bowls, garnish with fresh cilantro and green onions, and serve with extra lime wedges.
Pairings
This tom kha gai pairs beautifully with:
Steamed Jasmine Rice
A classic Thai pairing, jasmine rice soaks up the flavorful broth and balances the richness of the coconut milk. It’s especially great for those who like a milder experience.
Thai Cucumber Salad
The cool, crunchy cucumber salad with a sweet-tangy dressing acts as a refreshing sidekick to the warm, spiced soup.
Crispy Spring Rolls
Whether filled with vegetables, shrimp, or pork, crispy spring rolls provide a satisfying contrast in texture and pair well with the soup’s creamy consistency.
Thai Iced Tea or Lemongrass Iced Drink
To round off the meal, serve a chilled Thai iced tea or a lemongrass and honey iced drink. The sweetness cools your palate while enhancing the soup's spicy undertones.
Frequently Asked Questions
1. Can I use chicken breast instead of thighs?
Yes, but chicken breast tends to dry out under pressure cooking. If using breast, consider adding it after pressure cooking and allowing it to poach gently during the coconut milk simmer phase.
2. What if I can’t find galangal or kaffir lime leaves?
You can substitute galangal with fresh ginger, though the flavor won’t be quite the same. Kaffir lime leaves are harder to replicate, but you can add a little lime zest for a hint of that citrusy aroma. Some Asian markets sell frozen kaffir lime leaves.
3. Is this the same as tom yum soup?
No, but they are close cousins. Tom yum soup (or tom yam soup) is usually clear and much spicier, with less creamy richness. If you like tomyum noodle soup, tom yum noodle soup, or other spicy Thai soup recipes, you’ll likely enjoy this coconut-based variation.
4. Can I make this vegetarian or vegan?
Absolutely. Use tofu instead of chicken, substitute vegetable broth, and ensure your fish sauce is replaced with a vegan alternative (like soy sauce or a mushroom-based seasoning). You’ll still get a hearty, flavorful vietnamese soup-style experience with a Thai twist.
5. How does this compare to a nam khao recipe or vietnamese soup recipe?
This soup is richer and creamier due to the coconut milk and cream. While nam khao is a crispy rice salad and most vietnamese soup options like pho use a clear broth, this dish stands out for its creamy texture, bold citrus notes, and herbal infusion. It’s a great complement to other Southeast Asian dishes if you're planning a variety of soup recipes.
