Tom Kha Gai Soup
By :Weldon Owen
tom kha gai soup recipe, tom kha gai, thai soup, thai spicy soup, spicy soup, coconut recipe, tom kha gai
A robust blend of coconut milk, lemongrass, red chiles, Thai lime leaves, and galangal (a root in the ginger family) comes together for a delectable yet easy-to-make Thai soup. Bruising the lemongrass is key to unlocking its flavor.
tom kha gai soup recipe, tom kha gai, thai soup, thai spicy soup, spicy soup, coconut recipe, tom kha gai
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Course Dinner, Soup
Cuisine Thai
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 30-60 min
Cooking Technique Pressure Cook
Cook Time 20 minutes
Passive Time 15 minutes
Servings
4 servings
Ingredients
  • 2 stalks lemongrass tough outer leaves removed
  • 1 lb boneless skinless chicken thighs 450 g
  • 2 inch piece galangal or fresh ginger peeled and thickly sliced, 5-cm
  • 1 small onion sliced
  • 2-4 red Thai chiles bruised, depending on heat desired
  • 8 oz white button mushrooms quartered, 250 g
  • 8 Thai lime leaves
  • 2 cans full-fat coconut milk 13½ oz/400 ml each
  • 1 cup chicken stock 240 ml, or store-bought
  • 3 tbsp fish sauce
  • 1 tbsp coconut sugar
  • Juice of 1 lime
FOR SERVING
  • Fresh cilantro sprigs, lime wedges
Course Dinner, Soup
Cuisine Thai
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 30-60 min
Cooking Technique Pressure Cook
Cook Time 20 minutes
Passive Time 15 minutes
Servings
4 servings
Ingredients
  • 2 stalks lemongrass tough outer leaves removed
  • 1 lb boneless skinless chicken thighs 450 g
  • 2 inch piece galangal or fresh ginger peeled and thickly sliced, 5-cm
  • 1 small onion sliced
  • 2-4 red Thai chiles bruised, depending on heat desired
  • 8 oz white button mushrooms quartered, 250 g
  • 8 Thai lime leaves
  • 2 cans full-fat coconut milk 13½ oz/400 ml each
  • 1 cup chicken stock 240 ml, or store-bought
  • 3 tbsp fish sauce
  • 1 tbsp coconut sugar
  • Juice of 1 lime
FOR SERVING
  • Fresh cilantro sprigs, lime wedges
tom kha gai soup recipe, tom kha gai, thai soup, thai spicy soup, spicy soup, coconut recipe, tom kha gai
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. To bruise the lemongrass, use the flat side of your knife and firmly push down on the inner stalk until it splits open. Then cut the stalks into 3-inch (7.5-cm) pieces.
  2. Combine all the ingredients except the coconut sugar, lime juice, and cilantro leaves in the Instant Pot®. Lock the lid in place and turn the valve to Sealing. Press the Soup button and set the cook time for 20 minutes at high pressure.
  3. Let the steam release naturally, or for at least 15 minutes, before turning the valve to Venting to quick release any residual steam. Carefully remove the lid and remove and discard the lime leaves, lemongrass, and galangal. Shred the chicken into bite-size pieces using two forks. Add the coconut sugar and lime juice and stir to combine.
  4. To serve, ladle into bowls and top with cilantro, along with lime wedges.
Recipe Notes

TIP Seek out lemongrass, Thai lime leaves, and Thai chiles, as they are all essential in creating the authentic flavors of this effortless soup.