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

Scale

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

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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