Go Back
Thai Coconut And Chicken Soup taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Best Ever Tom Kha Gai Soup (Thai Coconut Chicken Soup)

Creamy, fragrant, and packed with bold Thai flavors, this Tom Kha Gai soup brings together tender chicken, coconut milk, herbs, and spicy red curry paste in a pressure cooker for the ultimate comfort meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 people
Cuisine: Italian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main ingredients
  • 1 tablespoon coconut oil for a rich start
  • 0.5 onion thinly sliced
  • 2 cloves garlic chopped
  • 0.5 red jalapeno or 1 to 3 Thai chiles sliced or halved
  • 3 slices galangal or ginger 1/4 inch thick
  • 1 stalk lemongrass pounded and cut in 2-inch pieces
  • 2 teaspoons red Thai curry paste
  • 4 cups chicken broth or veggie broth
  • 4 cups full-fat unsweetened coconut cream or milk
  • 2 medium chicken breasts cut into bite-sized pieces
  • 1 cup mushrooms sliced
  • 2 tablespoons fish sauce
  • 1 tablespoon coconut sugar or coconut aminos
  • 2 tablespoons fresh lime juice
  • green onions sliced, for garnish
  • fresh cilantro for garnish

Equipment

  • 1 Pressure Cooker for cooking the soup

Method
 

Instructions
  1. Heat the coconut oil in your pressure cooker pot over medium heat. Toss in the sliced onion, chopped garlic, jalapeno or Thai chiles, galangal or ginger, lemongrass pieces, and red curry paste. Stir for about 5 minutes until onions are soft and fragrant.
  2. Add chicken broth and bring to a boil. Simmer uncovered for 30 minutes.
  3. Strain out aromatics (garlic, onion, lemongrass, ginger). Discard them and return the broth to pot.
  4. Stir in coconut cream or milk, chicken, and sliced mushrooms. Lock pressure cooker lid and cook on high pressure for 5 minutes.
  5. Quick release pressure, open the lid, and stir in fish sauce, coconut sugar or aminos, and lime juice. Adjust to taste. Serve hot with green onions and cilantro.

Notes

Store leftovers in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently to avoid separation of coconut milk.