Tom kha soup (Thai coconut soup with tofu) is a spicy, sweet soup with a hint of refreshing sour flavor that goes perfectly as an appetizer or even as a main course. The soup is perfect any time of the year. You’ll definitely be skipping Thai takeout with this easy Instant Pot recipe.
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What is Tom Kha Soup?
Tom kha kai, tom kha gai, or Thai coconut soup is a somewhat sweet, sour, and spicy soup that comes from Thailand. Tom Kha soup is misspelled and searched for as 'Tom Ka soup'. The soup has a refreshing coconut flavor. It is the perfect appetizer or main course, depending on how you serve it.
Why this is the best Tom Kha Soup Recipe ever?
Our tom kha soup is super easy to make. It is a one pot meal that takes less than 10 minutes to cook.
It’s also super simple to prepare. You can even prepare the meal the night before for even easier dinner time prep on a busy night.
Because you are adding tofu to the soup, it is also very filling. The tofu is packed with protein, which will help you feel fuller for longer.
When you make this soup, make sure to add some extra veggies like carrots or mushrooms to help sneak in some extra veggies for your family.
And if you follow a gluten free or vegan diet, this soup is perfect for you. Our soup is both gluten free and vegan, so you can easily serve it to anyone no matter their diet.
Tom Kha Soup Recipe Ingredients
Once you are ready to make this soup, you’ll need these ingredients:
- Coconut oil - This helps add some coconut flavor, so be sure to use it.
- Shallots - They are a very mild, somewhat sweet tasting onion. In a pinch, sweet onions could work.
- Galangal - Known as Thai ginger, this herb is very similar to ginger in flavor, so if you can’t find it, you can use more ginger.
- Fresh herbs and spices - You’ll need ginger, lemongrass or paste, fresh Kaffir lime leaves, and Thai red chilies.
- Salt
- Sugar
- Sliced Mushrooms - You can use oyster, straw, or shitake. You can also add more veggies like carrots and bell peppers.
- For the broth - You’ll need vegetable broth, lime juice, and coconut milk.
- Crispy tofu - You can prepare your own or purchase from the store.
- Garnish - You’ll want to have fresh cilantro and lime wedges to garnish the soup at the end.
Where can I find the ingredients?
If you have any local Asian or Thai grocery stores, you should be able to find the Galangal, Thai chilies, and Kaffir lime leaves.
But if you don’t have a local specialty shop, some larger or boutique shops may have them.
And if you can’t find them locally, you should be able to find them online at Amazon or other retailers.
How to make Tom Kha Soup in Instant Pot
Once you have all the ingredients, you need to follow these simple instructions for making this soup in the Instant Pot.
First, add all the ingredients to the Instant Pot’s inner pot, except for the crispy tofu, lime juice, coconut milk, and fresh cilantro.
When all the ingredients are added, pressure cook for 3 minute and then do a quick release.
Once the pressure is released, carefully open the lid and then add the crispy tofu, lime juice, and coconut milk. After adding the ingredients, press the sauté function and allow the soup to simmer for 5 minutes.
Once all the ingredients are heated through, pour or ladle it into bowls and garnish with a lime wedge and fresh cilantro leaves.
Stove top instructions
If you don’t have an Instant Pot, you can still make this on the stove top by following these instructions.
First, add all the ingredients, except for the crispy tofu, lime juice, coconut milk, and fresh cilantro, to medium pot.
Next, allow the soup to come to a boil over medium-high heat and then immediately reduce to a simmer. Allow it to simmer for about 15 minutes.
After the soup has simmered, add the crispy tofu, lime juice, and coconut milk. Finally allow it to simmer for about 5 more minutes.
Once all the ingredients are heated, ladle or pour it into bowls and garnish with a lime wedge and fresh cilantro leaves.
Tips to make the best tom kha
When you make this soup, try these tips so it is as easy as can be:
- Don’t add the tofu or coconut milk before pressure cooking. They will over cook under pressure.
- Add carrots, mushrooms, baby corn, or others to fill out the soup.
- You can add more or less chilies to make the soup spicier or milder.
Is Tom Kha soup gluten free?
This soup is both vegan and gluten free! That means it should fit into any one’s diet.
Why did the coconut milk curdle?
Coconut milk can curdle if you place it under pressure. To avoid this, don’t add the coconut milk until after you have pressure cooked it.
How to Serve Tom Kha Gai
You can serve Thai coconut soup with tofu as an appetizer or as a main course if you want.
To fill it out a bit, we recommend adding a few veggies to the soup. You can also serve it with jasmine rice mixed in.
Or, you can serve it with our other Asian entrees like fried rice, hakka noodles, or massaman curry.
How to meal prep this soup
This tom kha soup recipe comes together very quickly and easily. But if you want to make it even faster, you can cut up the veggies the day before. This will save some time the day you make it. To store the ingredients, place them in separate containers or bags.
How to Store & Reheat Tom Kha Soup
Once you make this tom kha soup recipe, allow it to cool completely before ladling into an airtight container. You can place the container in the fridge for up to about 5 days.
To reheat, you can place in the microwave or carefully pour into a small pot and reheat over low heat until warmed through.
Can I freeze Tom Kha?
Yes, you can freeze this tom kha soup recipe. To freeze the soup, ladle cool soup into a freezer safe container. Leave a little room on top to allow for it to expand some.
You can freeze the soup for up to about 6 months.
When you are ready to reheat, allow it to thaw in the fridge overnight. Once thawed, you can either microwave for a few minutes or heat on low heat in a small pot until warmed through.
Love soup? Try out these awesome Instant Pot Vegetable Soup options
- Sopa de fideo
- Split pea soup
- Wild rice soup
- Broccoli cheese soup
- Tomato basil soup
- Italian lentil soup
Let us know what you think
When you make this refreshing Tom Kha soup recipe, be sure to take a pic and tag us on Instagram @dbellyrulesdmind or Facebook @thebellyrulesthemind!
Tom Kha Soup (Thai Coconut Soup with Tofu)
Tom kha soup (Thai coconut soup with tofu) is a spicy, sweet soup with a hint of refreshing sour flavor that goes perfectly as an appetizer or even as a main course. The soup is perfect any time of the year. You’ll definitely be skipping Thai takeout with this easy Instant Pot recipe.
Ingredients
- Coconut oil 1 tbsp
- Shallots diced, 2
- Galangal 2 inch piece, cut into matchsticks
- Ginger 2 inch piece, cut into matchsticks
- Lemongrass 3 stalks, cut into halves or 3 tablespoon lemongrass paste
- Fresh Kaffir lime leaves, 8
- Thai red chilies 3-4
- Salt 1 tsp
- Sugar 1 tsp
- Sliced Mushrooms 8.oz or 2 cups (oyster / straw/ shitake or other veggies like carrots and bell peppers)
- Vegetable broth 1 cup
- Crispy tofu 1 pound
- Lime juice 4 tbsp
- Coconut milk 6 cups
- Fresh cilantro for garnish
- Lime wedge for garnish
Instructions
How to make Tom Kha Soup in Instant Pot
Once you have all the ingredients, you need to follow these simple instructions for making this soup in the Instant Pot.
First, add all the ingredients to the Instant Pot’s inner pot, except for the crispy tofu, lime juice, coconut milk, and fresh cilantro.
When all the ingredients are added, pressure cook for 3 minute and then do a quick release.
Once the pressure is released, carefully open the lid and then add the crispy tofu, lime juice, and coconut milk. After adding the ingredients, press the sauté function and allow the soup to simmer for 5 minutes.
Once all the ingredients are heated through, pour or ladle it into bowls and garnish with a lime wedge and fresh cilantro leaves.
Stove top instructions
If you don’t have an Instant Pot, you can still make this on the stove top by following these instructions.
First, add all the ingredients, except for the crispy tofu, lime juice, coconut milk, and fresh cilantro, to medium pot.
Next, allow the soup to come to a boil over medium-high heat and then immediately reduce to a simmer. Allow it to simmer for about 15 minutes.
After the soup has simmered, add the crispy tofu, lime juice, and coconut milk. Finally allow it to simmer for about 5 more minutes.
Once all the ingredients are heated, ladle or pour it into bowls and garnish with a lime wedge and fresh cilantro leaves.
Notes
- Don’t add the tofu or coconut milk before pressure cooking. They will over cook under pressure.
- Add carrots, mushrooms, baby corn, or others to fill out the soup.
- You can add more or less chilies to make the soup spicier or milder.
Florencia says
This was a wonderful soup! I didn´t have shallots or Galanga, but used te sustitutons and it worked out great! Thanks!!!!
Soniya Saluja says
Hey Florencia, we are so glad to hear that you enjoyed this soup! Hope you try other soup recipes from our blog.. they all are highly recommended ?
JS says
My house smells like a restaurant! I used whatever I had in my kitchen, and cooked everything together in the instant pot. The coconut milk didn’t curdle, and I was blown away by the taste. Thank you for another great recipe!
Soniya Saluja says
Hi JS, we are so glad to hear that you enjoyed this soup..hope you try other recipes from our blog ?