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Instant Pot Tom Kha Soup

Categories Dairy free, Easy Recipes, Instant Pot, Low Carb, Main Course, Soup

This instant pot tom kha soup, also known as Thai coconut soup is super flavorful and easy to put together. It has chicken in it and the instant pot makes cooking the chicken super easy. The instant pot also does a great job soup of getting the flavors to blend quicker.

I always say Thai food is my love language, it’s arguably my favorite cuisine and therefore I love cooking it! I love the different spices, herbs, sweet, sour and creamy elements that make a harmony in your mouth. Yum!

This instant pot tom kha soup has ingredients that are readily available to most American kitchens. Don’t get me wrong, I love using lemon grass and galangal but they aren’t easy for me to find in my area so I have made this recipe using ingredients you can find in your local market for practicality’s sake. Don’t worry, this still tastes authentic and completely delicious and you won’t miss a thing.

What you need to make this instant pot tom kha soup:

Serves 4

  • 1 tablespoon oil – coconut, avocado or a flavor neutral oil
  • 1 tablespoon garlic – minced OR 1/2 teaspoon garlic powder
  • 1 tablespoon ginger – minced or 1/2 teaspoon ground ginger
  • 1 small onion – finely diced
  • 1-3 Thai chili pepper or jalapeno- depends on spice preference, for no heat leave out, minced
  • 1/2 red bell pepper- diced
  • 2 tablespoon red curry paste
  • 2 – 15 ounce cans coconut milk
  • 2 cups chicken stock
  • 1/2 teaspoon fish sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 3 tablespoons lime juice
  • 1/2 cup Thai basil – regular basil can also be used, leaves torn, more for on top
  • 1/3 cup cilantro – leaves torn, more for on top
  • 2 chicken thighs – frozen or thawed
  • 8 ounces sliced white mushrooms – optional
  • 2 green onions – sliced, optional

Optional – serve with rice

Instructions

  1. In the instant pot, add oil, garlic, ginger, onion, chili peppers, bell pepper and curry paste and turn onto sauté mode.
  2. Stir for a few minutes so the onions and garlic get a chance to cook just a little.
  3. Add the coconut milk, chicken stock, fish sauce, soy sauce, salt, sugar, lime juice, Thai basil, cilantro, chicken thighs and mushrooms.
  4. Cook on high pressure for 10 minutes with a quick pressure release.
  5. Remove chicken and slice into pieces, then return to soup.
  6. Taste and adjust salt, sugar and lime juice to preference.
  7. Serve with more fresh Thai basil, cilantro and green onions on top, Serve on it’s own or with rice.

Here are a few other Thai recipes you may love:

Seafood Pad Thai
Drunken Noodles
Red Coconut Curry
Pumpkin Coconut Curry Soup
Instant Pot Thai Chicken Coconut Curry
Thai Coconut Curry Soup

Print Recipe
5 from 1 vote

Instant Pot Tom Kha Soup (Thai coconut soup)

Classic tom kha or thai coconut soup cooked in the instant pot.
Prep Time10 minutes
Cook Time10 minutes
Instant pot heat up and pressure release time10 minutes
Course: Dinner, instant pot, Main Course, Soup
Cuisine: Dinner, instant pot, main course, Soup, Thai
Keyword: Dinner, Instant Pot, main course, Soup, Thai, Weekend Dinner, Weeknight Dinner
Servings: 4 people

Ingredients

  • 1 tablespoon oil – coconut avocado or a flavor neutral oil
  • 1 tablespoon garlic – minced OR 1/2 teaspoon garlic powder
  • 1 tablespoon ginger – minced or 1/2 teaspoon ground ginger
  • 1 small onion – finely diced
  • 1-3 Thai chili pepper or jalapeno- depends on spice preference for no heat leave out, minced
  • 1/2 red bell pepper- diced
  • 2 tablespoon red curry paste
  • 2 – 15 ounce cans coconut milk
  • 2 cups chicken stock
  • 1/2 teaspoon fish sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 3 tablespoons lime juice
  • 1/2 cup Thai basil regular basil can also be used
  • 1/3 cup cilantro
  • 2 chicken thighs – frozen or thawed
  • 8 ounces sliced white mushrooms – optional
  • 2 green onions – sliced optional

Instructions

  • In the instant pot, add oil, garlic, ginger, onion, chili peppers, bell pepper and curry paste and turn onto sauté mode.
  • Stir for a few minutes so the onions and garlic get a chance to cook just a little.
  • Add the coconut milk, chicken stock, fish sauce, soy sauce, salt, sugar, lime juice, Thai basil, cilantro, chicken thighs and mushrooms.
  • Cook on high pressure for 10 minutes with a quick pressure release.
  • Remove chicken and slice into pieces, then return to soup.
  • Taste and adjust salt, sugar and lime juice to preference.
  • Serve with more fresh Thai basil, cilantro and green onions on top, Serve on it’s own or with rice.