Try this Tom Kha Soup recipe, or contribute your own.
- 2 teaspoons salt
- 2 tablespoons brown sugar
- 2 limes
- sriracha to taste
- instant pot
- 3 cans full fat coconut milk
- 8 ounces chicken broth
- 2 lbs of chicken diced -we used tenders (can also use th
- 2-3 thai chilies slit (more or less depending on spice
- 8 dried kaffir lime leaves
- 1 inch of galangal sliced thin
- 2 tablespoons of frozen chopped lemongrass (use fresh if availab
- 15 oz can straw mushrooms-drained
- 8 oz can sliced water chestnuts- drained
- 15 oz can cut baby corn-drained
- 5 oz can sliced bamboo shoots
- 2 roma tomatoes chopped into large chunks
- 2 tablespoons cilantro-washed and chopped for garnish
- soy sauceto taste
- this kit contains all of the thai herbs/spices we
- Carbohydrate 16.0677855594115 g
- Cholesterol 28.3495231 mg
- Fat 5.82730868292444 g
- Fiber 1.8818888569408 g
- Protein 7.51311506213805 g
- Saturated Fat 1.64411037192444 g
- Serving Size 1 1 Serving (265g)
- Sodium 30.3759993388785 mg
- Sugar 14.1858967024707 g
- Trans Fat 0.553542972017777 g
- Calories 136 calories
Step-by-step
- Turn on the Instant Pot to SAUTE mode
- Wait until the display reads “HOTâ€
- Add the chicken broth to the pot
- Add the diced chicken, coconut milk,
- Add the lemongrass, galangal, kaffir lime leaves and thai chilies
- Add the salt and brown sugar
- Stir well to incorporate all ingredients
- Press CANCEL on the Instant Pot
- Press SOUP on the Instant Pot
- Set timer to 8 minutes
- Close and lock the lid on the Instant Pot
- Turn the vent to sealing to prevent steam from escaping
- Once the timer goes off allow the pressure to naturally release (NPR) about 10-15 mins
- Do not attempt to manually release the pressure as soup will spew out and could cause burns
- The silver prong will drop back into the lid once the pressure has released
- Press CANCEL on the Instant Pot
- Carefully open the lid
- Run a spatula around the inside of the pot to collect the coconut milk residue and add it back to the soup
- Turn on the Instant Pot to SAUTE mode
- Add to the soup: bamboo shoots, baby corn, water chestnuts, tomato, straw mushrooms
- Squeeze fresh lime juice into the soup (use more for a tangy soup)
- Add Sriracha according to spice preference
- Add soy sauce according to salt preference
- Stir well
- Allow to simmer for 5 minutes
- Serve in a large bowl and garnish with cilantro and a lime wedge
Can this be made without a pressure cooker? The adaptation requires shifting from sealed steam to an open pot. Standard stovetop preparation works well when handling coconut milk bases. Simmer chicken and aromatics gently over medium-low heat for twenty minutes. High heat causes full-fat coconut milk to curdle and split into an oily layer. Watch the liquid closely during the simmer stage.
Stovetop Conversion and Equipment Adjustments
Pressure cookers force flavors into meat rapidly. Stovetops require time instead. Cut poultry into uniform pieces under one inch to ensure even cooking during a standard simmer. Keep the pot uncovered or partially ajar. Stir frequently to prevent coconut solids from scorching on the bottom of the pan. Stainless steel pots demand more attention than heavy-bottomed Dutch ovens.
Fresh Versus Preserved Aromatics
Frozen lemongrass and dried kaffir lime leaves behave differently than fresh produce. Fresh stalks release volatile oils immediately upon bruising with the back of a knife. Frozen chopped lemongrass lacks these volatile surface oils. Double the volume of frozen lemongrass to match the aromatic output of one fresh stalk. Soak dried lime leaves in warm water for ten minutes before slicing to restore pliability and release trapped citrus notes.
