A Thai galangal chicken soup with coconut, lemongrass, and lime leaf all infused together in an Instant Pot.
1 ½ Q Chicken Stock
5 Kaffir Lime Leaves
3 Stalks Lemongrass, rough outer stalks removed, cut into 2-3” pieces and smashed (I use scissors and a mallet)
1 roughly 3” piece of Galangal, sliced into about ½” disks
2 T Fish Sauce
1 Red Bell Pepper, medium diced
1 Yellow Onion, medium diced
8 oz. Shitake mushrooms, sliced (white button mushrooms quartered work nicely too)
1 T Garlic, minced
3–5 Dried Thai Chiles (optional for heat)
1 ½ – 2 lbs. Boneless Skinless Chicken Thighs, Cut into ½” pieces
1 13.5 can Coconut Cream (You can use coconut milk instead. Cream is a bit richer)
1 C loosely packed cilantro, some stem portion okay, chopped fine
1 Lime, juice and zest, plus more as desired
Red Thai Curry Paste, if desired and as needed
Salt to taste
Combine the first 5 ingredients in the pressure cooker. Set to pressure cook for 20 minutes.
You can release the steam slowly or opt to quick release. You can remove the aromatics at this point, but they’ll impart more flavor if you leave them in and simply don’t eat them when in the bowl.
Add the bell pepper, onion, mushrooms, garlic, chiles, and chicken to the pot. Set the pressure cooker to 10 minutes.
You can release the steam slowly or opt to quick release. Turn the pressure cooker to warm, and add the coconut cream, cilantro, and lime.
Add the curry paste if desired, season with salt and more lime as needed.
Keywords: Tom Kha Gai, Thai, Soup, Chicken Soup