Instant Pot Tom Kha Gai
Total time45 min
Prep time15 min
Cook time20 min
4.7(14)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 cans (13.5 oz each) full-fat coconut milk
- 1 cup chicken broth
- 2 stalks lemongrass, tough outer layers removed, cut into 2-inch pieces and lightly smashed
- 2 oz fresh galangal, sliced into ¼-inch coins (about 8 slices)
- 4 fresh kaffir lime leaves, torn in half
- 3 thai bird's eye chilies, lightly smashed (or to taste)
- 8 oz cremini mushrooms, quartered
- 3 tbsp fish sauce, plus more to taste
- 1 tsp granulated sugar
- 3 tbsp fresh lime juice (from about 2 limes)
For serving
- ¼ cup fresh cilantro leaves, roughly torn (optional)
- 2 green onions, thinly sliced (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Add the coconut milk, chicken broth, lemongrass, galangal, kaffir lime leaves, and bird's eye chilies to the Instant Pot insert and stir to combine.
- 2
Add the chicken thigh pieces and mushrooms, pressing them down so they are mostly submerged in the liquid.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!