Instant Pot Tom Kha Soup (Thai coconut soup)
Classic tom kha or thai coconut soup cooked in the instant pot.
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.