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®.

Fioa

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Recipe Summary

prep:
10 mins
cook:
40 mins
additional:
15 mins
total:
1 hr 5 mins
Servings:
6
Yield:
6 servings
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Ingredients

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

Directions

Instructions Checklist
  • 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®). 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; protein 17.6g 35% DV; carbohydrates 9.2g 3% DV; fat 25.4g 39% DV; cholesterol 41.5mg 14% DV; sodium 1043.7mg 42% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/26/2020
After looking at the reviews about chewy chicken, we reduced the time to 16 minutes using frozen chicken breasts and didn’t have the trouble reported by others. Even my picky four year old ate it! Wasn’t too spicy as written so could add more chili paste or red pepper flakes if looking for a kick. Next time we’re going to add cauliflower, red peppers, and mushroom. Could be good with pad Thai noodles too. Read More

Most helpful critical review

Rating: 1 stars
02/01/2020
the coconut cream curdled and the chicken chunks were hard. The broth lacked nice flavor also Read More
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
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
Rating: 5 stars
02/26/2020
After looking at the reviews about chewy chicken, we reduced the time to 16 minutes using frozen chicken breasts and didn’t have the trouble reported by others. Even my picky four year old ate it! Wasn’t too spicy as written so could add more chili paste or red pepper flakes if looking for a kick. Next time we’re going to add cauliflower, red peppers, and mushroom. Could be good with pad Thai noodles too. 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
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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: 1 stars
02/01/2020
the coconut cream curdled and the chicken chunks were hard. The broth lacked nice flavor also Read More