What Makes This Soup So Good

If you’ve tried my Best Ever Tom Kha Gai Soup, then you totally understand why it’s one of my most popular recipes. It’s light and filling, creamy and rich, tangy and sweet. Making tom kha soup in the Instant Pot is the fastest way to get this delicious dish on the table. Our slow cooker version is super easy, but you’ll need 5 hours minimum to make it. The Instant Pot shaves an extra 15 minutes off the classic stove-top version, so you’ll have a giant batch of Thai coconut chicken soup in basically 30 minutes. This recipe can fit a variety of dietary needs! You can adapt this recipe to be Whole30-compliant, paleo, vegan, or vegetarian. Want a seafood version? Use shrimp instead of chicken!

Key Ingredients

Red Thai Curry Paste – The secret ingredient to the best tom kha soup, whatever method you use to make it. It’s a little sweet, a little spicy, and a little savory, and it gives the soup SO much flavor.Lime Leaves – Kaffir lime leaves are optional, but I highly, highly recommend using them! They add SO MUCH flavor to tom kha gai, and it’s a little different than the flavor you get just from using lime juice. Coconut Milk or Cream – The creaminess of tom kha soup comes in here. Be sure to use coconut milk or coconut cream. Coco lopez/coconut creamer are not the same and won’t work here!

Chef’s Tips

Leftover Instant Pot tom kha gai will keep up to a week. Just refrigerate it in an airtight container! Lemongrass is popping up more and more in grocery store produce sections. If you can’t find it fresh at your store then minced, refrigerated lemongrass will also work. Instant Pot tom kha soup can be tweaked to your palate, so make any adjustments you need or want to! Add more sugar for sweetness, more lime juice for tartness, or more fish sauce for saltiness. Serve it with fresh limes, add more mushrooms, or skip the cilantro.

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