Instant Pot Tom Kha Gai

Ingredients

  • 1/2 onion, chopped
  • 8 kaffir lime leaves, dried or fresh
  • 1 stalk lemongrass, sliced into 3-4 pieces and slightly crushed
  • 1 lb boneless chicken thighs
  • 1/2 c chicken bone broth
  • 4 T fish sauce
  • 1 package of sliced white mushrooms
  • 8 whole Thai chilies
  • 2 inch piece of fresh ginger or galangal, thinly sliced
  • 2 13.5 oz cans of full-fat coconut milk
  • 1 T lime juice
  • (optional) 1/2 c cherry tomatoes
  • (optional) chopped fresh cilantro

Instructions

  • Add lime leaves, lemongrass, onion, chicken, broth, fish sauce, mushrooms, chilies, ginger, and coconut milk to instant pot.  Pressure cook at high for 20 min.
  • Release pressure and remove lid.  Add lime juice and (optional) cherry tomatoes).
  • Remove lemongrass, galangal, and lime leaves.  Garnish with cilantro.

Comments

  1. kexlineMarch 29, 2020 at 2:00 PM

    Chicken falls apart if immersed in the broth. Can raise it partly out if the liquid using a basket, or omit it entirety. Plain cooked chicken can be added later.

    Mushrooms are well done as written. For fresher texture, add them after pressure release and warm them in.

    Broth may turn out lumpy. Emulsify using a stick blender after removing the inedible bits.

    ReplyDelete

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