Tom Khai Gai Soup
This comforting Thai coconut soup is a satisfying and delicious dish that would be great as an appetizer or a meal on its own.
TIP:
Use shrimp instead of chicken. Or make this soup vegetarian by omitting the chicken and using vegetable broth.
- Contains Fish
Prepared with
Ingredients
- 1 tablespoon extra-Virgin olive oil
- 1 piece fresh ginger, peeled and minced
- 2 stalks fresh lemongrass, outer layer removed with interior minced
- 1 zest of lime
- 8 oz mushrooms (baby Bella or your favorite), sliced
- salt
- freshly ground black pepper
- 1 1/2 lbs boneless, skinless chicken thighs, cut into large cubes
- 6 cups chicken broth
- 1/4 cup freshly squeezed lime juice
- 2 tablespooons fish sauce
- 1 can (14 oz) full fat coconut milk
- chili oil
- fresh cilantro, chopped
Instructions
Step 1
Select SEAR/SAUTE and add the olive oil. Once hot, add the ginger, lemongrass, in lime zest and stir to combine. Add the mushrooms and sauté for 3 to 4 minutes. Seasoned with salt and pepper. Add the chicken and stir to combine. Quickly add the chicken broth, lime juice, and fish sauce.
Step 2
Add the coconut milk to the pot and stir until everything is evenly incorporated and smooth. Assembled a pressure lid, make sure the pressure release valve is in the seal position.
Step 3
Select PRESSURE and set to HIGH. Set time to 10 minutes. Select START/STOP to begin.
Step 4
When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove the lid when the unit has finished releasing pressure.
Step 5
Ladle the soup into bowls and top with a drizzle of chili oil and sprinkle of chopped fresh cilantro.