There is nothing like a warm bowl of chicken soup on a cool day. Authentic Thai chicken bone broth and coconut milk provide a rich and savory base to this Thai chicken coconut soup made with leftover chicken.

Tom kha kai or tom kha gai, means “chicken galangal soup.” Galangal is an aromatic rhizome used in traditional Southeast Asian cuisines; such as Thai, Vietnamese, and Indonesian. It or its frequently used American substitute, fresh ginger, is not needed in this recipe. The Thai bone broth has all of the flavors already cooked in.

You can, of course, make this from scratch and without an Instant Pot. Follow this recipe and you’ll have warm comfort food without a lot of effort or dirty dishes.

If you have been considering getting an instant pot I recommend the 8 Quart Instant Pot Duo Crisp 11-in-1 Air Fryer. It’s pretty big if you have a small counter, however the multifunction features replace individual appliances. I use it a lot in my tiny kitchen. It replaces cooking with several pots and pans. It also keeps your food warm, even overnight, and is perfect if you’re bringing food to a potluck.

Instant Pot Thai Chicken Coconut Soup with Oyster Mushrooms, made with Leftover Cooked Chicken

Recipe by Anna Stockel Cuisine: ThaiDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Equipment: Instant Pot, wooden spatula, ladle

Authentic chicken bone broth and coconut milk provide a rich and savory base to this Thai chicken coconut soup. Store-bought authentic Thai bone broth and leftover cooked chicken makes this easy to prepare in a short amount of time.

Ingredients

• Roast chicken leftovers, skin removed, deboned

• 1 package (20 oz) Nona Lim Coconut Lime Chicken Bone Broth

• 1 can (3.5 oz) coconut milk

• 1 tablespoon grated ginger

• 1 small sweet, red pepper; cut into quarters, seeds and ribs removed, and thinly sliced crosswise

• 1/4 jalapeño; seeds and ribs removed, thinly sliced lengthwise

• 3 sprigs cilantro, leaves and stems roughly chopped

• 1 green onion, white and green parts sliced

• 2 cups oyster mushrooms, sliced into bite-sized pieces

• 1/2 lime, juiced

• 1 tablespoon chili oil

• 4 cups prepared rice or kelp noodles, optional

Directions

• Reserve some red pepper, green onion, and cilantro leaves for garnish.
• Press “Sauté” and “More” on the Instant Pot. Add bone broth, coconut milk, and chicken. Bring to a boil. Stir and press “Slow Cook.”
• Add ginger, red pepper, jalapeño, cilantro, green onion, mushrooms, and lime juice. Stir gently.
• Add chili oil and stir gently. Adjust amount depending on your heat tolerance.
• Divide noodles, if using for more hardy soup or to stretch the chicken, between individual bowls.
• Ladle soup into bowls and garnish.
• Press “Keep Warm” in case you’re not going to eat it all right away.

Notes

• Look for Nona Lim Coconut Lime Chicken Bone Broth in the freezer section of your grocery store.
• Look for Coconut Milk in the international section of your grocery store. If they don’t carry it you can purchase it from Amazon by clicking the link below.
• Look for Rice Noodles in the international section of your grocery store. If they don’t carry it you can purchase it from Amazon by clicking the link below.
• Look for Kelp Noodles in your grocery store. If they don’t carry it you can purchase it from Amazon by clicking the link below.

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