Cooked - Chicken Thai Coconut Soup Recipe (tom Kha Gai) For The Instant Pot

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Chicken Thai Coconut Soup Recipe (tom Kha Gai) For The Instant Pot

4.0

1 lb Chicken Breasts (2 whole breasts sliced into 1" pieces)

½ cup mushrooms (thinly sliced)

½ cup peas (frozen organic)

1 quart chicken broth (1 large carton)

17 oz light coconut milk (2 cans)

1 tbsp butter (or coconut oil)

3 cloves garlic (chopped)

¼ cup ginger (sliced)

1 tbs ginger (fresh grated)

½ cup lemongrass (sliced into 1 inch pieces)

1 tsp lemongrass paste

3 tbsp fish sauce

3 tsp red curry paste

½ tsp garlic chili sauce

2 tbsp lime juice (fresh)

½ tsp salt (pink himalayan)

½ cup cilantro (fresh)

¼ cup green onions

In a separate bowl mix your chicken fish sauce, garlic chili, red curry paste, lemongrass paste, lime juice and set to the side.
Then turn your Instant Pot onto the saute feature "more" and once heated, add your butter or coconut oil. Then add your garlic and grated ginger. Saute for 1-2 minutes and then add your chicken and saute an additional 1-2 minutes.
Next, add your chicken broth, sauce that was set to the side, sliced ginger, and sliced lemongrass. Turn off the saute feature and turn the Instant Pot to pressure cook on high for 20 minutes.
Once finished, quick release your steam and turn the Instant Pot completely off. Then add your coconut milk, mushrooms, peas, cilantro and green onions.Serve with extra chopped cilantro and fresh lime slices.

Course🍽️Main Course

Diets🌾Gluten-free...

Category🍲Soup

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 77 weeks ago

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