Instant Pot Thai Coconut Soup–sometimes this soup is called Tom Kha Gai or coconut galangal soup when you order it at a Thai restaurant. Don’t be scared off by the name. This is a super easy version that even a beginner cook can handle. It has the most amazing broth ever. Coconut milk, thai curry paste, lime juice and lemongrass all combine to make a soup that is surprisingly life changing.
Get the SLOW COOKER version of the recipe here
Instant Pot Thai Coconut Soup
The first time I had this soup was in a small Thai restaurant in Orem, Utah with my sister Gina. She ordered the soup for the table and assured us we would like it. I tried it hesitantly and was immediately flooded with the most amazing flavor combination of my life. I wanted to dive into the soup bowl and swim in the broth, it was that good.
My version of the soup is super easy and probably has half of the ingredients that they use to make it at a restaurant. I found all of these ingredients at one normal grocery store. However the basic elements are there to produce a broth that will have you skipping around the kitchen with glee.
A few notes about Instant Pot Thai Coconut Soup
Coconut Milk: look in the Asian section of your grocery store. I buy the full fat kind and I don’t regret it. I usually buy the Thai Kitchen* brand. Don’t buy coconut water or cream of coconut or Silk coconut milk that you’d pour on your cereal.
Red Curry Paste: this product is found in the Asian section of your grocery store. I buy the Thai Kitchen brand*.
Mushrooms: I just use plain old white button mushrooms. I used about 6 ounces of mushrooms when I made this today but I feel that I could definitely go heavier on the mushrooms. They shrink down so much.
Lemongrass: I use the tube of lemongrass that you can find in the produce section by herbs in your grocery store. Fresh lemongrass is harder to come by. This seems easier to use and to find.
More recipes you’ll love…
Slow Cooker Thai Chicken and Noodles
Instant Pot Beef and Broccoli
Slow Cooker Coconut Chicken Curry
Instant Pot Yellow Chicken Curry
What Pressure Cooker Did You Use?
For Instant Pot Thai Coconut Soup I used my 6 quart Instant Pot Duo 60 7 in 1*. I also own the 6 quart Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker.* They are both great pressure cookers! The first one I mentioned has a yogurt making function but other than that they are fairly similar. The price difference between the two is about $20.
PrintInstant Pot Thai Coconut Soup
- Prep Time: 10 minutes
- Cook Time: 10 minutes (plus 10 minute NPR)
- Total Time: 20 minutes
- Yield: 4 1/2 cups 1x
Description
Sometimes this soup is called Tom Kha Gai or coconut galangal soup when you order it at a Thai restaurant. Don’t be scared off by the name. This is a super easy version that even a beginner cook can handle. It has the most amazing broth ever. Coconut milk, thai curry paste, lime juice and lemongrass all combine to make a soup that is surprisingly life changing.
Ingredients
- 2 cups chicken broth
- 1 pound boneless, skinless chicken breasts
- 6 ounces white mushrooms, sliced (if you love mushrooms you could add 8 ounces)
- 1 Tbsp red Thai curry paste (I used the Thai Kitchen brand)
- 2 Tbsp lemongrass stir-in paste (you can find this by the herbs in the produce section)
- 1 (13.5 oz) can coconut milk (I used full fat coconut milk, the Thai Kitchen brand)
- 2 limes, juiced
- 1/2 cup chopped cilantro
- Salt and pepper
Instructions
- Add chicken broth, chicken, mushrooms, curry paste and lemongrass paste into the Instant Pot.
- Cover and secure the lid. Make sure valve is on “sealing.” Set the manual button/pressure cook button to 10 minutes. Let the pressure release naturally for 10 minutes and then move the valve to venting. Remove the lid.
- Cut the chicken into bite-size pieces. Stir in the coconut milk and the juice of 2 limes. Stir in the cilantro. Salt and pepper to taste.
- Ladle into bowls and enjoy!
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*.
Get the SLOW COOKER version of the recipe here
- Category: Soup
- Method: Instant Pot
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Carrie Anne says
Hi Karen,
I would like to add shrimp. what would you do?
Karen says
Shrimp cooks really quick. So I would add it into the pot after the pressure cooking time is up and just simmer for a couple minutes on saute “less” setting until shrimp is cooked through.
Carrie Anne says
Thank you. sounds like a plan on this freezing day in the Northeast!
Can’t wait to try it.
Lauren says
Hi There! My sister loves this recipe and I’m very excited to make it! What would you do different to sub shrimp or tofu for the chicken? Thanks!
Amy says
I rarely ever comment on anything but I felt the need to share how much I love this recipe. What I love about it: the simplicity, the ingredients, the taste! Thank you for sharing it. I’ve made it several times now and it’s one of my faves. Also, Instant Pots are the best!!!!
Karen says
They really are the best!!!
Jen says
Taste-wise, what’s the difference between red and green curry paste?
I have been using the recipe for Tom Kha soup found at https://learningherbs.com/remedies-recipes/tom-kha-soup/ for years now. When I make it, I triple the recipe so I can freeze most of it and not have to stand over a ginormous soup pot on the stove more than once every couple of months. This has inspired me to try making an IP-friendly version of that recipe, even if it means I can’t triple it.
I appreciate that you’ve tried to simplify the recipe with ingredients found at a normal grocery store, but I would have a full-on riot and rebellion on my hands if I messed with their beloved “stimpak” (named for the health booster on a video game). For all my family aren’t the kind of people who enjoy soup, they sure start drooling when I mention that I’ll be making it.
Thank you again for the inspiration.
Christina says
I’m new to IP. How would I adjust the timing to repurpose rotisserie chicken instead of raw?
Karen says
I would just use a 5 minute pressure cook time since the chicken will already be cooked!
Maya says
Is there another vegetable that can be subbed for the mushrooms or do you have to include them to make this soup turn out right? Thank you in advance!! 🙂 really enjoy your recipes and would love to make this one. I’ve never made soup in the IP before. Sounds like a great one to try.
Karen says
You can leave them out, should be fine. Maybe add more chicken.
Jackson and Bea’s G says
Hi Karen, I’m a vegetarian. Can just use veggie broth and add some “better than boulion” and skip the chicken? What cooking times should I use
Karen says
Sure, you could just use the same cooking time.
Jessica says
Curious how you would recommend doubling this recipe? Should I use the same cooking time or longer, or? Thank you! Cannot wait to try!
Karen says
Same! https://www.365daysofcrockpot.com/how-to-double-instant-pot-recipes/
Pamela says
I added cayenne pepper and some coconut oil and it was delicious! Thanks
Karen says
Sounds awesome!
Heidi says
How dod you cut up the chicken in bite size pieces if they were hot from the pressure cooker?
Karen says
I just waited until they cooled down enough to do it
Steven says
You can also shred the chicken with a fork, that way you don’t have to touch it.
Lizzy says
Not at all like the kind you get in restaurant, though I did appreciate that it didn’t have many ingredients, I had to “spice” mine up some more to try to get the umami you get at restaurant. Easy recipe, but probably tooo easy and thus lacking flavor
Amanda says
I’m so excited to try this recipe, thank you for posting! Do you use sweetened or unsweetened coconut milk? Thank you!
Karen says
unsweetened. I find it in the Asian section of the grocery store.
Shir says
Hey! Do you have an idea how many calories per serving please? Assuming you distribute it between 4 people. Thanks
Christine salmon says
Can I use green curry paste instead of red?
Karen says
yes
Nicki says
Hi Karen,
Trying the recipe now. I’m so excited! I am new to the pressure cooking game. I set my 8qt to manual and cooked for 10 minutes, but the chicken was still raw. I have turned it back on for another 10 minutes. Is this because my cooker is bigger? If so, what’s the typical conversion between the cooker sizes?
Karen says
That seems really weird to me! 6 and 8 quart really shouldn’t be much different.
K Gill says
Did you use low or high pressure? That would make a difference. I used frozen chicken breasts in my 6-qt Duo, and it was cooked through after ten minutes at high pressure, followed by ten minutes of natural release.
Megan Hall says
The same thing happened to me with my 8 quart.
Carol A Glinski says
can you use real lemongrass? how much?
Karen says
yes use 2 stalks of bruised lemongrass.
D. Anne says
This was absolutely delicious- my kitchen smelled like lemongrass!
My husband and I devoured the entire thing for one meal. Due to it being so delicious, I recommend doubling the recipe, you’ll want leftovers!
Karen says
I agree!
Julia says
Took it to a family soup dinner night. It was a huge hit! Even the picky eaters loved it 🙂
Karen says
I love the broth of this soup I could drink it!
Lily says
We enjoy a Thai chicken soup recipe which is a bit of several other recipes– I have never used the Instant Pot for soup–still getting used to it– I added fish sauce, galangal, and some dried Thai chili FLAKES to get it closer to our recipe and enjoyed this! Thank you!!
Laurence LeWinn says
How is it possible to cook chicken for just 10 minutes?
Karen says
Because it’s a pressure cooker and it cooks so quickly.
Caryn says
My family loved this soup. Thank you!
Karen says
I’m so glad!
Jamie says
Hi! This looks amazing! Can you tell me what how many servings this recipe will make? Thanks!
Karen says
Probably 4-6 servings
Cara Gallardo says
Does it turn out pretty spicy?
Karen says
NO It’s so good! Try it!
Kristin says
Hi Karen! Does it also work to cut the chicken into bite size pieces before cooking?
Karen says
Yes that will work great. Cut pressure cook time down to 5 minutes.