Instant Pot Tom Kha Gai Soup (aka Coconut Thai Soup) Recipe
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 This recipe for Instant Pot Tom Kha Gai Soup (aka Coconut Thai Soup) is from R3 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Category: |
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Ingredients: |
Ingredients: - 1 lb of thinly sliced chicken breasts/cutlets, about 1/8″ thick and cut into 1″ square-ish slices
- 2 cups of chicken broth (I used 2 tsp of Chicken Better Than Bouillon + 2 cups of water)
- 2 13½-14oz cans of coconut milk (unsweetened and do use canned, not the kind in a carton)
- 1 lime, juiced
- 2 tbsp of fish sauce
- 1 tbsp of sesame oil
- 1 tbsp of crushed ginger (or regular ginger if you can't find crushed)
- ½ tbsp of sugar
- ¼ tsp of crushed red pepper flakes
- 1 tbsp of dried sweet basil
- 1 bunch of scallions, sliced
- 8oz of Baby Bella (Crimini) mushrooms, sliced
- 2 stalks of lemongrass, sliced and cut into 1 inch slices (use the bottom-third of the stalk and the 4-5 closest inner layers from each. If you cannot find lemongrass, use the zest of 1 lemon + 1 tbsp of its juice)
- 2 bay leaves
- ¼ cup of Pad Thai sauce
- 1 tbsp of hot sauce
- 2-4 tbsp of fresh cilantro, chopped (with more for garnish)
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Directions: |
Directions:- Add the chicken broth, coconut milk, ginger, lime juice, fish sauce, sesame oil, dried basil, red pepper flakes, sugar, chicken, scallions, lemongrass, mushrooms and bay leaves to the Instant Pot. Secure the lid and hit “Manual” or “Pressure Cook” High Pressure for 6 minutes. Quick release when done
- Remove the bay leaves and add in the hot sauce, Pad Thai sauce and fresh cilantro. Stir well and ladle into bowls |
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Number Of
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Number Of
Servings:3-4 |
Preparation
Time: |
Preparation
Time:20 min |
Personal
Notes: |
Personal
Notes: Recipe is from pressureluckcooking.com. It is a recipe for an instant pot, however it would be interesting to try it out in a crockpot! Winner of the R3c soup cook-off 2020!
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