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Instant Pot Tom Kha Soup with Coconut Cream and chicken

Instant Pot Tom Kha Soup with Coconut Cream and Chicken

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Prep Time 15 minutes
Cook Time 12 minutes
Pressure build-up and Release time 3 minutes
Total Time 30 minutes
Course Main Course, Soup
Cuisine Thai
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Step 1: Prep the Aromatics

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.