This Instant Pot Keto Thai Chicken Soup, also known as Tom Kha Gai, is a creamy and fragrant soup that is packed with authentic Thai flavors. This easy-to-make soup is perfect for those following a keto diet or looking for a comforting and flavorful meal.
Ingredients
- 2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 can full-fat coconut milk
- 4 cups chicken broth
- 1 inch piece of fresh ginger, peeled and sliced
- 2 lemongrass stalks, cut into 2-inch pieces and smashed
- 4-5 kaffir lime leaves
- 1 red chili, sliced (optional for extra spice)
- 1 red bell pepper, thinly sliced
- 1 cup sliced mushrooms
- 2 tbsp fish sauce
- 1 tbsp soy sauce or tamari
- 1 tbsp coconut aminos
- 1 tbsp lime juice
- 1 tsp stevia or low-carb sweetener of choice
- Cilantro leaves, for garnish
- Sliced green onions, for garnish
Directions
- Turn on the Instant Pot and select the sauté function. Add the coconut milk, chicken broth, ginger, lemongrass, and kaffir lime leaves to the pot.
- Add the chicken, red chili (if using), bell pepper, mushrooms, fish sauce, soy sauce, coconut aminos, lime juice, and stevia to the pot. Stir to combine.
- Close the lid and set the Instant Pot to high pressure for 10 minutes. Once done, allow for a natural pressure release for 5 minutes before quick releasing the remaining pressure.
- Remove the lemongrass stalks and kaffir lime leaves from the soup. Taste and adjust seasoning if needed.
- Serve the soup hot, garnished with cilantro leaves and green onions.
