Appetizers & Snacks, Dinner

Tom Khai Gai Soup

  • Prep 5 mins
  • Total 37 mins
  • Easy
  • Serves 6

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

Tip: Allergy Advice

This dish contains the following allergens: Fish

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 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


  • 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.