Instant Pot Thai Coconut Soup (Tom Kha Gai)

Step 1

Cut a large enough piece of cheesecloth to accommodate the galangal pieces. Wrap the galangal in the cheesecloth and tie with a piece of kitchen twine. *

Step 2

Trim the lemongrass: cut off the bottoms and tough green part on top. You'll be left with approximately 6 to 8-inch piece. Pound the stalks with a meat mallet, rolling pin, or a can of food.

Step 3

Add chicken broth, galangal, lemongrass, lime leaves, green onions (white parts) and chicken to the Instant Pot inner pot.

Step 4

Close the lid and pressure cook on High Pressure for 4 minutes. Do a natural pressure release (NPR) or a quick release (QR). [Read More: The Different Pressure Release Methods]

Step 5

Open the lid and stir in the coconut milk.

Step 6

Add fish sauce, lime juice, and palm or brown sugar. Start with less than the recommended quantity and taste as you go, adding more as needed. **

Step 7

Stir in the Thai chili paste. Start with half the recommended quantity and add more as needed.

Step 8

Stir in the mushrooms.

Step 9

Select Saute mode and cook the soup for a couple of minutes, until mushrooms and cooked and soup is heated through.

Step 10

Taste and adjust seasonings.

Step 11

Stir in chopped cilantro and green onions (green parts).

Step 12

Garnish each serving with whole cilantro leaves.