Instant Pot® Keto Thai Chicken Soup (Tom Kha Gai) recipe

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Ingredients

4 boneless chicken breasts, diced
2 ½ cups chicken broth
2 ½ cups water
1 (14 ounce) can coconut cream
2 tablespoons Thai garlic chile paste
2 tablespoons coconut aminos
1 tablespoon lime juice
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon finely chopped Thai basil
1 tablespoon fresh cilantro

Nutrition Info

320.8 calories
carbohydrate: 9.2 g
cholesterol: 41.5 mg
fat: 25.4 g
fiber: 1.5 g
protein: 17.6 g
saturatedFat: 21.1 g
servingSize: -
sodium: 1043.7 mg
sugar: 1.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine chicken, chicken broth, water, coconut cream, garlic chile paste, coconut aminos, lime juice, salt, ginger, and basil in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select Soup/Broth function according to manufacturer's instructions, set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.

  2. Release pressure carefully using the slow-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Serve soup in bowls and sprinkle with fresh cilantro.

Recipe Yield

6 servings

Recipe Note

This keto Thai chicken soup (Tom Kha Gai) has that perfect combination of Thai flavors: a balance of spicy, salty, sweet, and sour, all made easy with your Instant Pot®.

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