Learn how to make authentic Tom Kha Gai (Thai Coconut Chicken Soup) with this simple delicious recipe. Can be made in an Instant Pot or on the stove top. Gluten-free and vegan adaptable! Updated 3/20 ( see notes)
Serve this on its own, over rice or rice noodles!
Instant Pot Instructions:
Stove Top Cooking instructions:
It may smell “fishy” at first, but after you add the lime juice, it will all balance and mellow out.
When making the stove top version, sometimes I’ll poach whole chicken breasts in the infused broth (covered) then shred with 2 forks- a little longer cooking time, but no pre-cutting required. Then add the remaining ingredients. 🙂
Boiling coconut milk will take some it’s lovely sweetness away, so don’t over boil it or over cook it, just simmer gently and not for too long. 🙂
To make a vegan version, sub veggie broth for the chicken broth. Add crispy tofu. ( Pan- sear cubes of tofu in a skillet, with olive oil, salt and pepper) Add other veggies if you like! Sub vegan fish sauce for regular fish sauce.
Feel free to serve over rice or rice noodles.
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