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Instant Pot Thai Coconut Soup

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4.3 from 9 reviews

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes (plus 10 minute NPR)
  • Total Time: 20 minutes
  • Yield: 4 1/2 cups 1x


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. 


  • 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


  1. Add chicken broth, chicken, mushrooms, curry paste and lemongrass paste into the Instant Pot.
  2. 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.
  3. 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.
  4. Ladle into bowls and enjoy!


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