Instant Pot Thai Coconut Soup

Creamy Thai coconut soup steaming in a bowl.

Instant Pot Thai Coconut Soup – Tom Kha Gai – is my chicken noodle soup. It's the soup I crave when I'm sick in bed or when I've had a bad day or just need something comforting.  I could eat it daily and, as a result, I've made my popular recipe from my first cookbook, Against all Grain, even easier to make – using the Instant Pot.

I rate a Thai restaurant based on its tom kha gai. If it doesn’t meet my expectations, I know it’s not worth ordering anything else on the menu. This soup is my favorite way to start out a Thai meal, but it can also serve as a substantial and soul-warming lunch. A traditional soup in Thai cuisine, this dish combines the flavors of coconut, lime, lemongrass, and ginger, and moderate heat from Thai chilies. If you can’t find the ingredients fresh in your grocery store or local Asian market, they can all be conveniently found dried in jars lining the Asian food aisles at most supermarkets.

Click here to see my other Thai recipes


We love Thai food in this house. If given the choice, I think my husband and I would order it once or twice a week. We have this amazing, family owned little place in our town that we've been going to for years and just love. Be sure to check out my other Thai recipes to create your own stay-at-home Thai takeout night in!

Watch The Video

Shop My Kitchen

Instant Pot Thai Coconut Soup



Cuisine: Thai

Category: soups, stews and chili

PREP TIME: 10 mins

COOK TIME: 20 mins TOTAL TIME: 30 mins


  • 1⁄2 yellow onion, thinly sliced
  • 8 kaffir lime leaves, dried or fresh
  • 1 stalk lemongrass, sliced diagonally into 3-4 pieces and crushed with the butt of a knife
  • 1 pound boneless chicken thighs, trimmed of all fat and thinly sliced
  • 1⁄2 cup Chicken Bone Broth 
  • 4 tablespoons fish sauce
  • 1 cup sliced white button mushrooms
  • 8 whole Thai chilies
  • 2-inch piece galangal, or fresh ginger, thinly sliced
  • 2 13.5-ounce cans full-fat coconut milk
  • 1 tablespoon fresh lime juice
  • 1/2 cup halved cherry tomatoes
  • Garnishes: chopped fresh cilantro
  • optional : 2 tablespoons coconut sugar (gives it an authentic restaurant flavor)


  1. Add the onion, kaffir lime leaves, lemongrass, chicken, bone broth, fish sauce, mushrooms, chilies, galangal, and coconut milk to the base of an electric pressure cooker, such as an Instant Pot. Secure the lid and set the machine to soup/stew or manual high pressure for 20 minutes.
  2. Release the pressure and remove the lid. Stir in the lime juice and cherry tomatoes.
  3. Remove the lemongrass, galangal, and kaffir leaves. Serve hot garnished with fresh cilantro.

Keywords: Dairy free, gluten free, paleo, scd, whole30, winter, comfort food, soup, cold weather