Thai Chicken Coconut Soup

Authentic Thai Chicken Coconut Soup. You can substitute with Tofu too.

Prep Time 15 mins

Cook Time 5 mins

Time to Pressurize 10 mins

Total Time 30 mins

Course Main Course, Side Dish, Soup

Servings 8

8 Kaffir Lime Leaves
2 Tablespoons Lemongrass
1 Chili Pepper
2 slices Ginger or dried galangal
2 Cups Mushrooms cut into 1/4 or sliced
3 Cups Tomatoes cut into 1/4
1 Onion cut into 1/4
2 Chicken breasts cut into 1" slices OR 1 Cup Firm Tofu
1 Tablespoon white Sugar
2 Tablespoons Fish Sauce
3 Cups Coconut Milk I find the Aroy-D brand is the best! Can find this one in any grocery store, even Walmart
3 Tablespoons Lemon juice after soup is cooked to avoid curdling

Place Kaffir Lime Leaves, Lemongrass, Chili Pepper, and Ginger into empty loose leaf tea bag (pouch). This pouch will be removed from soup when soup is done cooking.
Open Instant Pot. Add in Vegetables: Tomatoes, Mushrooms, and Onion into the liner.
Add, Chicken/Tofu, Sugar, Fish Sauce, Coconut Milk and pouch.
Close Instant Pot. Set Manual for 5 minutes.
When done, do a quick release AFTER 5 minutes.
Add Lemon Juice to soup before serving.