Tom kha soup (Thai coconut soup with tofu) is a spicy, sweet soup with a hint of refreshing sour flavor that goes perfectly as an appetizer or even as a main course. The soup is perfect any time of the year. You’ll definitely be skipping Thai takeout with this easy Instant Pot recipe.
- yield: 4 SERVINGS
- prep time: 10 MINUTES
- cook time: 8 MINUTES
- additional time: 5 MINUTES
- total time: 23 MINUTES
- Coconut oil 1 tbsp
- Shallots diced, 2
- Galangal 2 inch piece, cut into matchsticks
- Ginger 2 inch piece, cut into matchsticks
- Lemongrass 3 stalks, cut into halves or 3 tablespoon lemongrass paste
- Fresh Kaffir lime leaves, 8
- Thai red chilies 3-4
- Salt 1 tsp
- Sugar 1 tsp
- Sliced Mushrooms 8.oz or 2 cups (oyster / straw/ shitake or other veggies like carrots and bell peppers)
- Vegetable broth 1 cup
- Crispy tofu 1 pound
- Lime juice 4 tbsp
- Coconut milk 6 cups
- Fresh cilantro for garnish
- Lime wedge for garnish
How to make Tom Kha Soup in Instant Pot
Once you have all the ingredients, you need to follow these simple instructions for making this soup in the Instant Pot.
First, add all the ingredients to the Instant Pot’s inner pot, except for the crispy tofu, lime juice, coconut milk, and fresh cilantro.
When all the ingredients are added, pressure cook for 3 minute and then do a quick release.
Once the pressure is released, carefully open the lid and then add the crispy tofu, lime juice, and coconut milk. After adding the ingredients, press the sauté function and allow the soup to simmer for 5 minutes.
Once all the ingredients are heated through, pour or ladle it into bowls and garnish with a lime wedge and fresh cilantro leaves.
Stove top instructions
If you don’t have an Instant Pot, you can still make this on the stove top by following these instructions.
First, add all the ingredients, except for the crispy tofu, lime juice, coconut milk, and fresh cilantro, to medium pot.
Next, allow the soup to come to a boil over medium-high heat and then immediately reduce to a simmer. Allow it to simmer for about 15 minutes.
After the soup has simmered, add the crispy tofu, lime juice, and coconut milk. Finally allow it to simmer for about 5 more minutes.
Once all the ingredients are heated, ladle or pour it into bowls and garnish with a lime wedge and fresh cilantro leaves.
- Don’t add the tofu or coconut milk before pressure cooking. They will over cook under pressure.
- Add carrots, mushrooms, baby corn, or others to fill out the soup.
- You can add more or less chilies to make the soup spicier or milder.