Salted Caramel Cheesecake with Pretzel Crumb Crust
Tom Kha Gai Soup
By :Weldon Owen |

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.
Cuisine | Thai |
Difficulty | Easy |
Browse Category | Soups, Stews & Broths |
Duration | 30-60 min |
Cooking Technique | Pressure Cook |
Main Ingredient | Chicken Thighs, Coconut Milk, Coconut Sugar, Ginger, Thai chiles, Thai lime leaves |
Keyword | coconut milk, instant pot, thai soup |
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
Ingredients
FOR SERVING
|
Instructions
- 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.
- 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.
- 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.
- 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.

Weldon Owen
Complete Instant Pot® Collection
The Instant Pot® has become an instant classic, a must-have item for home cooks everywhere. Designed to increase the versatility of your Instant Pot® or Duo Crisp machine, The Complete Instant Pot® Cookbook features a curated collection of classic and contemporary recipes that utilize this innovative device to its maximum potential and yield delicious, streamlined meals.
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Beyond the basics, The Complete Instant Pot® Cookbook covers a versatile range of flavor profiles and dishes. From comforting classics like bolognese, posole, and Thai basil noodles, to lighter fare such as chicken braised with citrus and olives, gingery salmon, and zesty and bright wild rice salad, to decadent desserts like molten lava cakes and key lime pie, you’ll find plenty of inspiration for getting the most out of your pressure cooker.
All recipes by : Weldon Owen
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