Tom Kha Gai Instant Pot (Thai Coconut Chicken Soup)

foodiesterminal.com

Lori T.

1.30 pounds Chicken Breast (**3 chicken breasts about ¼ inch thick each. Use boneless and skinless.)

13.66 oz Coconut Milk (**full fat & unsweetened. 403 ml / 2 cups. I used "Thai Kitchen" coconut milk. )

2 cups chicken stock (**I used 1 tbsp bouillon paste diluted in 2 cups warm water.)

8 oz mushrooms (**227 g. Read NOTES below for details. I used Baby Bella & quartered them.)

8 slices galangal (**or use ginger. Peeled & thinly sliced pieces.)

¼ cup Lemon grass (**chopped. Read NOTES below. )

8 Lime Leaves (**or zest from 1 whole lime.)

1 cup cilantro (**use the stalks, keep the leaves aside for garnish. )

2 tbsp Lime Juice (**you can use more. Read NOTES below.)

½ tbsp Fried Chili Oil (**try to use the oil part more. I used "Laoganma" fried chili in oil.)

4 Thai Chilies (**Skip if you do not prefer spicy food.)

Salt (**use according to personal taste preference. )

Garnish

Cilantro (**use the leaves that you preserved from the stems.)

4 Lime Leaves (**skip if you don't have them.)

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subheading: Equipment Used:

Instant Pot DUO 6 quart

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