Instant Pot Thai Coconut Soup–sometimes this soup is called Tom Kha Gai or coconut galangal soup when you order it at a Thai restaurant. Don’t be scared off by the name. This is a super easy version that even a beginner cook can handle. It has the most amazing broth ever. Coconut milk, thai curry paste, lime juice and lemongrass all combine to make a soup that is surprisingly life changing.
Get the SLOW COOKER version of the recipe here
Instant Pot Thai Coconut Soup
The first time I had this soup was in a small Thai restaurant in Orem, Utah with my sister Gina. She ordered the soup for the table and assured us we would like it. I tried it hesitantly and was immediately flooded with the most amazing flavor combination of my life. I wanted to dive into the soup bowl and swim in the broth, it was that good.
My version of the soup is super easy and probably has half of the ingredients that they use to make it at a restaurant. I found all of these ingredients at one normal grocery store. However the basic elements are there to produce a broth that will have you skipping around the kitchen with glee.
A few notes about Instant Pot Thai Coconut Soup
Coconut Milk: look in the Asian section of your grocery store. I buy the full fat kind and I don’t regret it. I usually buy the Thai Kitchen* brand. Don’t buy coconut water or cream of coconut or Silk coconut milk that you’d pour on your cereal.
Red Curry Paste: this product is found in the Asian section of your grocery store. I buy the Thai Kitchen brand*.
Mushrooms: I just use plain old white button mushrooms. I used about 6 ounces of mushrooms when I made this today but I feel that I could definitely go heavier on the mushrooms. They shrink down so much.
Lemongrass: I use the tube of lemongrass that you can find in the produce section by herbs in your grocery store. Fresh lemongrass is harder to come by. This seems easier to use and to find.
More recipes you’ll love…
Slow Cooker Thai Chicken and Noodles
Instant Pot Beef and Broccoli
Slow Cooker Coconut Chicken Curry
Instant Pot Yellow Chicken Curry
What Pressure Cooker Did You Use?
For Instant Pot Thai Coconut Soup I used my 6 quart Instant Pot Duo 60 7 in 1*. I also own the 6 quart Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker.* They are both great pressure cookers! The first one I mentioned has a yogurt making function but other than that they are fairly similar. The price difference between the two is about $20.
Sometimes this soup is called Tom Kha Gai or coconut galangal soup when you order it at a Thai restaurant. Don’t be scared off by the name. This is a super easy version that even a beginner cook can handle. It has the most amazing broth ever. Coconut milk, thai curry paste, lime juice and lemongrass all combine to make a soup that is surprisingly life changing.
- 2 cups chicken broth
- 1 pound boneless, skinless chicken breasts
- 6 ounces white mushrooms, sliced (if you love mushrooms you could add 8 ounces)
- 1 Tbsp red Thai curry paste (I used the Thai Kitchen brand)
- 2 Tbsp lemongrass stir-in paste (you can find this by the herbs in the produce section)
- 1 (13.5 oz) can coconut milk (I used full fat coconut milk, the Thai Kitchen brand)
- 2 limes, juiced
- 1/2 cup chopped cilantro
- Salt and pepper
- Add chicken broth, chicken, mushrooms, curry paste and lemongrass paste into the Instant Pot.
- Cover and secure the lid. Make sure valve is on “sealing.” Set the manual button/pressure cook button to 10 minutes. Let the pressure release naturally for 10 minutes and then move the valve to venting. Remove the lid.
- Cut the chicken into bite-size pieces. Stir in the coconut milk and the juice of 2 limes. Stir in the cilantro. Salt and pepper to taste.
- Ladle into bowls and enjoy!
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.