Pressure Cooker Thai Chicken Coconut Soup Tom Kha

Name: Pressure Cooker Thai Chicken Coconut Soup Tom Kha
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Thai
Ingredients: 2 stalks lemongrass (trimmed and smashed); 3 slices galangal (or ginger); 4 kaffir lime leaves (torn); 1 litre chicken stock (low sodium); 400 ml coconut milk (full fat); 500 g chicken breast (cut into bite-sized pieces); 200 g mushrooms (sliced); 2 red chillies (sliced); 2 tbsp fish sauce; 2 tbsp lime juice (freshly squeezed); 1 tbsp sugar; 1/4 cup fresh coriander (chopped); 1 lime (cut into wedges)

40 min 6 servings Medium

All Recipes

A fragrant and creamy Thai chicken soup with coconut milk, made easily in a pressure cooker.

Prep

15 min

Cook

25 min

Total

40 min

Servings

Difficulty

Medium

Tom Kha Gai is a classic Thai soup that combines the rich creaminess of coconut milk with the aromatic flavours of lemongrass, galangal, and kaffir lime leaves. This soup is both comforting and exotic, offering a delightful balance of sweet, sour, and spicy notes. Using a pressure cooker, you can effortlessly infuse these complex flavours into tender chicken and create a warm, satisfying meal in a fraction of the time. It's a perfect dish for anyone looking to explore the vibrant world of Thai cuisine from the comfort of home.

Instructions

Prepare Aromatics

Trim and smash the lemongrass stalks. Slice the galangal or ginger. Tear the kaffir lime leaves.

Pro tip: Smashing the lemongrass releases more flavour.

Combine Ingredients

In the pressure cooker, combine chicken stock, coconut milk, lemongrass, galangal, kaffir lime leaves, chicken, mushrooms, and chillies.

Pressure Cook

Seal the pressure cooker and cook on high pressure for 10 minutes. Allow natural release for 5 minutes, then quick release any remaining pressure.

Pro tip: Do not overfill your pressure cooker.

Check Chicken

Ensure chicken pieces are cooked to an internal temperature of 74°C (165°F) using a meat thermometer.

Pro tip: Probe the thickest part of the chicken.

Season Soup

Stir in fish sauce, lime juice, and sugar. Adjust seasoning to taste.

Pro tip: Add more fish sauce for saltiness and lime for tang.

Garnish and Serve

Ladle soup into bowls, garnish with chopped coriander and lime wedges. Serve hot.

Pro tip: Squeeze lime juice just before serving for a fresh kick.

💡

Tips & Tricks

Use fresh lemongrass and galangal for authentic flavour.
Ensure chicken is cooked to 74°C for safety.
Coconut milk should not boil to prevent curdling.
Adjust saltiness with fish sauce to taste.

Frequently Asked Questions

Can I use ginger instead of galangal?

Yes, ginger can substitute for galangal, though the flavour will be slightly different.

How long does it take to cook in a pressure cooker?

The cooking time is 10 minutes, plus 5 minutes for natural pressure release.

What is the safe internal temperature for chicken?

The safe internal temperature for chicken is 74°C (165°F).

Can I freeze this soup?

Yes, you can freeze the soup for up to 2 months. Reheat gently to avoid curdling the coconut milk.

What can I serve with Tom Kha?

Serve with jasmine rice or enjoy it as a standalone dish with some crusty bread.

Serving Suggestions

Serve this Thai Chicken Coconut Soup hot, garnished with fresh coriander and a squeeze of lime juice for an extra burst of freshness. Pair it with jasmine rice or enjoy it on its own as a light meal. To store, let the soup cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3 days or can be frozen for up to 2 months. Reheat gently on the stove or in the microwave to avoid curdling the coconut milk.

Nutrition per serving

250

Calories

20g

Protein

15g

Fat

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