Instant Pot Tom Kha Gai Soup

 Ingredients

1 lb of thinly sliced chicken breasts/cutlets, about 1/8″ thick and cut into 1″ square-ish slices

2 cups of chicken broth (I used 2 tsp of Chicken Better Than Bouillon + 2 cups of water)

2 13.5-14oz cans of coconut milk (unsweetened and do use canned, not the kind in a carton)

1 lime, juiced

2 tbsp of fish sauce

1 tbsp of sesame oil

1 tbsp of crushed ginger

1/2 tbsp of sugar

1/4 tsp of crushed red pepper flakes

1 tbsp of dried sweet basil

1 bunch of scallions, sliced

8oz of Baby Bella (Crimini) mushrooms, sliced

2 stalks of lemongrass, sliced and cut into thin 1.5″ strands (use the bottom-third of the stalk and the 4-5 closest inner layers from each. If you cannot find lemongrass, use the zest of 1 lemon + 1 tbsp of its juice)

2 bay leaves

1/4 cup of Pad Thai sauce  (See recipe below)

1 tbsp of hot sauce

2-4 tbsp of fresh cilantro, chopped (with more for garnish)

Add the chicken broth, coconut milk, ginger, lime juice, fish sauce, sesame oil, dried basil, red pepper flakes, sugar, chicken, scallions, lemongrass, mushrooms and bay leaves to the Instant Pot. Secure the lid and hit “Manual” or “Pressure Cook” High Pressure for 6 minutes. Quick release when done

Remove the bay leaves and add in the hot sauce, Pad Thai sauce and fresh cilantro. Stir well and ladle into bowls.

From: https://pressureluckcooking.com/instant-pot-tom-kha-gai-soup/

Pad Thai sauce:

3 Tablespoons fish sauce

1 Tablespoon low-sodium soy sauce

5 Tablespoons light brown sugar

2 Tablespoons rice vinegar * see note

1 Tablespoon Sriracha hot sauce , or more, to taste

2 Tablespoons creamy peanut butter , optional

**Fish Sauce Substitutes:

Soy sauce

Aminos