Tom Kha Gai Instant Pot is a quick, easy, and aromatically rich Thai coconut chicken soup you’ll love. The bright fragrance of galangal, lemongrass, kaffir lime leaves and Thai chiles lifts this comforting soup to another level.
You can make it as spicy or as mild as you like. See the ingredient substitutions and the recipe details below for alternatives to hard-to-find items.
What is Tom Kha Gai?
Tom Kha Gai is the classic Thai coconut chicken soup—“gai” means chicken. This soup combines coconut milk with fragrant aromatics like galangal, lemongrass, kaffir lime leaves, Thai chiles, cilantro, mushrooms and tender chicken. The result is creamy yet light, with bright citrus notes and savory depth.
Tom Kha Gai Ingredients & Substitutions
Full ingredient amounts are listed in the recipe card below. The list here is a quick reference and includes common substitutions.
- Chicken: Boneless, skinless chicken breasts work best.
- Coconut milk: Use full-fat, unsweetened coconut milk for richness; avoid low-fat or sweetened varieties.
- Chicken stock: Use store-bought stock, homemade stock, or water with bouillon paste if needed.
- Mushrooms: Baby Bella, shiitake, white or cremini mushrooms all work.
- Lemongrass: Fresh stalks are ideal, but frozen lemongrass paste or zest can substitute.
- Galangal: Galangal provides a distinctive floral, peppery note. If unavailable, use ginger as a substitute understanding the flavor will differ.
- Kaffir lime leaves: Fresh leaves are preferred; use regular lime zest if you can’t find them.
- Thai chiles: Add for heat or omit for a milder soup; red pepper flakes can be used as a swap.
- Cilantro: Use the stalks for the stock and reserve leaves for garnish.
- Lime juice: Adds brightness—add at the end to avoid bitterness or curdling.
- Fried chili oil: Adds a fantastic finishing flavor. If unavailable, a spoonful of red Thai curry paste is an option but will change the soup’s character.
Tips & Tricks
- Frozen chicken: You can pressure cook frozen breasts directly—set High Pressure for 10 minutes with a 5-minute natural release.
- Coconut milk: Use full-fat unsweetened coconut milk; the fat gives the soup its silky texture.
- Substitutions: Use ginger, lime zest, or frozen lemongrass when authentic ingredients aren’t available. The soup will still be delicious even if not strictly authentic.
- Lime juice: Always add lime juice after the soup has cooled for at least five minutes with the Instant Pot turned off to avoid bitterness or curdling.
- Mushrooms: Simmer mushrooms briefly (1–2 minutes) to avoid overcooking; residual heat will finish them.
- Spice level: Control heat with Thai chiles; omit chiles and add a touch of sugar for a mild, slightly sweet version.
How to make Tom Kha Gai in the Instant Pot
The full step-by-step instructions with exact measurements are in the recipe card below.
Step #1: Pressure cook the chicken
Start by creating an aromatic stock. Add chicken stock (or water), whole chicken breasts (about 1/4 inch thick), chopped lemongrass, sliced galangal, torn kaffir lime leaves, and cilantro stalks to the Instant Pot. Secure the lid, seal the valve, and pressure cook on High for 6 minutes followed by a 5-minute natural pressure release. Remove the cooked chicken and strain or fish out the aromatics to leave a clear stock. Slice the chicken and set aside.
Step #2: Finish the Tom Kha Gai
Pour in the coconut milk, add the mushrooms, then use the SAUTE setting on LOW to gently simmer for 1–2 minutes. Add chopped Thai chiles if you want heat. Turn off the Instant Pot, then add the sliced cooked chicken and a splash of fried chili oil (or a small spoonful of red Thai curry paste if using). Let the soup rest for five minutes, then stir in fresh lime juice. Garnish with cilantro leaves, extra chiles, and lime leaves or a lime wedge, and serve hot.
FAQs – Instant Pot Thai Coconut Chicken Soup
Freezing is not recommended. This soup tastes best when freshly made.
Yes, this soup is compatible with a ketogenic diet when prepared without added sugars or high-carb thickeners.
Yes, the basic recipe is naturally gluten-free—just check any store-bought sauces or pastes for hidden gluten.
Yes, it can be a healthy choice—rich in protein and flavor. Use full-fat coconut milk for richness and adjust sodium to taste.
Reviews
“Thank you for posting this! We just made it tonight and it is the best and easiest Tom kha recipe we’ve tried to date!”
– Mackenzie Candland
Tom Kha Gai Instant Pot
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Ingredients
- 1.30 pounds Chicken Breast (**3 chicken breasts about ¼ inch thick each. Use boneless and skinless.)
- 13.66 oz Coconut Milk (**full fat & unsweetened. 403 ml / 2 cups.)
- 2 cups chicken stock (**or 1 tbsp bouillon paste diluted in 2 cups warm water.)
- 8 oz mushrooms (**227 g. Quarter or slice.)
- 8 slices galangal (**or ginger; peeled & thinly sliced.)
- ¼ cup lemongrass (**chopped.)
- 8 Lime Leaves (**or zest from 1 lime.)
- 1 cup cilantro (**use stalks for stock; leaves for garnish.)
- 2 tbsp lime juice (**add more to taste after resting.)
- ½ tbsp Fried Chili Oil (**use the oil from the jar.)
- 4 Thai Chilies (**optional for spice.)
- Salt to taste
Garnish
- Cilantro leaves
- Extra lime leaves or lime wedge
Instructions
- Add the chicken stock, chicken breasts, cilantro stalks, galangal, lemongrass and lime leaves into the Instant Pot.
- Secure the lid, seal the valve and pressure cook on HIGH for 6 minutes.
- After cooking, allow a 5-minute natural pressure release, then manually release remaining pressure and open the lid carefully.
- Remove the chicken and herbs with a slotted spoon or strain the stock. Slice the cooked chicken and set aside.
- Add the coconut milk to the stock and stir. Select SAUTE on LOW.
- Add rinsed, quartered mushrooms and simmer gently for 1–2 minutes. Add chopped Thai chiles if desired.
- Return the sliced chicken to the pot and mix.
- Stir in fried chili oil, turn off the Instant Pot, and let the soup rest for 5 minutes.
- Add lime juice, adjust seasoning, garnish with cilantro and extra chiles or lime leaves, then serve hot.
Notes
- Lemongrass: Pound or bruise the stalk before chopping to release more flavor.
- Galangal: Not identical to ginger; if substituting, peel and slice ginger but expect a different aroma.
- Lime leaves: Zest from a lime can replace kaffir leaves if needed.
- Cilantro stalks: Use stalks in the stock for maximum herb flavor and reserve leaves for garnish.
- Chili oil: Use the oil from a fried chili jar for the best finish. Scoop mainly the oil for flavor.
- Chili oil sub: Red Thai curry paste is an alternative, added with the mushrooms, though it changes the flavor profile.
- When to add lime: Always add fresh lime juice after the pot is off and the soup has cooled briefly to prevent bitterness and curdling.
- Consistency: Tom Kha Gai is intended to be a broth-style soup, not thick.
- Storage: Store in an airtight container in the fridge for up to 5 days; reheat gently. Mushrooms may soften further on reheating.
- Freezing: Freezing is not recommended as texture and flavor suffer; best enjoyed fresh.
- Mild sweetness: If you prefer a touch of sweetness, add 1 tablespoon sugar after adding the coconut milk.
Calorie estimates are provided as a guide only.
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