Instant Pot Keto Thai Chicken Soup Tom Kha Gai Recipes

INSTANT POT® KETO THAI CHICKEN SOUP (TOM KHA GAI)

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

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®.

Provided by Fioa

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 1h5m

Yield 6

Number Of Ingredients 11

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

Steps:

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.
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.

Nutrition Facts : Calories 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, Sodium 1043.7 mg, Sugar 1.6 g

JULIE-O'S TOM KHA GAI (THAI COCONUT CHICKEN) PRESSURE COOKER

Julie-O's Tom Kha Gai (Thai Coconut Chicken) Pressure Cooker image

This is a work in progress. Please feel free to try and leave feedback! My step mom is a Thai chef and this is my pressure cooker version of Tom Kha Gai (Thai Coconut Chicken soup), which I ADORE.

Provided by GirlyJu

Categories Thai

Time 28m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1 small onion, quartered
2 lbs boneless skinless chicken thighs, cubed
2 tablespoons red thai chili paste
3 cups chicken broth
10 ounces coconut milk
3 kaffir lime leaves (optional, do not substitute)
2 lemongrass, stalks
1 small tomatoes, chopped
1 red bell pepper, seeded and cut into slivers
2 thai chilies, halved lengthwised
8 ounces mushrooms, rinsed
2 tablespoons fish sauce (nam pla)
1 teaspoon sugar
3 lime limes, juice of
1 bunch cilantro, chopped

Steps:

1. Saute open lidded, onion for 1 minute then add chicken. Saute open lidded, chicken and onion about 3 minutes until white.
2. Add all other ingredients through chilis. Set pot on high and cook for 10 minutes, then quick pressure release.
3. Stir in mushrooms, fish sauce, sugar and lime juice. Saute an additional 5 minutes, open lid.
4. Serve hot with cilantro.

Nutrition Facts : Calories 558.3, Fat 32.3, SaturatedFat 17, Cholesterol 188.9, Sodium 1483.2, Carbohydrate 15.4, Fiber 2.4, Sugar 7.4, Protein 53.5

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