This keto Thai chicken soup (Tom Kha Gai) has that perfect combination of Thai flavors: a balance of spicy, salty, sweet, and sour, all made easy with your Instant Pot(R).

Fioa
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Combine chicken, chicken broth, water, coconut cream, garlic chile paste, coconut aminos, lime juice, salt, ginger, and basil in a multi-functional pressure cooker (such as Instant Pot(R)). Close and lock the lid. Select Soup/Broth function according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.

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  • Release pressure carefully using the slow-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Serve soup in bowls and sprinkle with fresh cilantro.

Nutrition Facts

321 calories; 25.4 g total fat; 42 mg cholesterol; 1044 mg sodium. 9.2 g carbohydrates; 17.6 g protein; Full Nutrition

Reviews (3)

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Most helpful positive review

Rating: 4 stars
03/31/2019
I made this pretty much as the recipe calls (I omitted the cilantro as my spouse dislikes the flavor). While the broth flavor was outstanding the chicken came out rubbery (overcooked). Next time (and there will be a next time) I will used cooked chicken and toss it in at the end and press the warm button. Overall I really enjoyed the spicy-ness. BTW this is my first ever rating and review even though I've been seeking out recipes on this site for years. Read More
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/31/2019
I made this pretty much as the recipe calls (I omitted the cilantro as my spouse dislikes the flavor). While the broth flavor was outstanding the chicken came out rubbery (overcooked). Next time (and there will be a next time) I will used cooked chicken and toss it in at the end and press the warm button. Overall I really enjoyed the spicy-ness. BTW this is my first ever rating and review even though I've been seeking out recipes on this site for years. Read More
Rating: 4 stars
03/29/2019
It is pretty spicy. Just right for me but too much for my wife. I would add the chili after i pulled her serving out. Thought it was pretty good reminds me a hot and sour soup with out the thick consistency Read More
Rating: 4 stars
03/31/2019
I made this pretty much as the recipe calls (I omitted the cilantro as my spouse dislikes the flavor). While the broth flavor was outstanding the chicken came out rubbery (overcooked). Next time (and there will be a next time) I will used cooked chicken and toss it in at the end and press the warm button. Overall I really enjoyed the spicy-ness. BTW this is my first ever rating and review even though I've been seeking out recipes on this site for years. Read More
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Rating: 5 stars
05/03/2018
Amazing recipe!!!! Thank you for sharing this. I don t have an Instant pot so I just made it on the stove. Instead of Thai garlic chili paste I used my favorite curry powder blend. I also used two cans of coconut milk instead of the one can of coconut cream and water. It gave it a really rich flavor and wasn t watered down. I added cooked chicken breast at the end and served it over a bowl of sushi rice. I served it with a squirt of lime juice and fresh herbs on top. My new favorite dish!:) Read More