Coconut Thai Soup

March 2, 2017Rachel
Tom kha gai is my absolute favorite soup. I can’t even step foot inside of a Thai restaurant without ordering this. It’s so satisfying but also feels very light. The combination of coconut milk with lime and ginger is heavenly. It’s creamy and slightly sweet from the coconut, tangy from the lime, and the curry and red chili sauce adds a hint of spice. The cilantro brings all the flavors together and balances the whole soup. Each sip of the broth will leave you wanting more.

This recipe is the best version of this soup I have ever made. I might favor it because it was so easy and quick with the instant pot but it also left the chicken at the perfect tenderness.  
It’s also a winner because it was a good low carb option. When Matt was trying to get over a cold I told him I’d make him some soup. He didn’t want any carbs in the soup though. So that means no potatoes, carrots,  and definitely no noodles. What does that even leave? Chicken and broth? That’s when I remembered this gem. It’s perfect. Low carb, dairy-free, and a little spicy to help clear out the sinuses. 

Traditionally, there are mushrooms in the soup. You can definitely add them in. I didn’t because I had mushrooms in 3 others meals this week and I’m a little mushroom’d out. I replaced the shrooms with chopped up spinach instead. I tend to just sip on the broth anyways. But make it however you like! 

Instant Pot Fall-off-the-Bone Baby Back Ribs
Serves 4
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Prep Time
5 min
Cook Time
55 min
Total Time
1 hr
Prep Time
5 min
Cook Time
55 min
Total Time
1 hr
1309 calories
12 g
369 g
95 g
101 g
34 g
566 g
681 g
8 g
1 g
57 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 1309
Calories from Fat 853
% Daily Value *
Total Fat 95g
Saturated Fat 34g
Trans Fat 1g
Polyunsaturated Fat 16g
Monounsaturated Fat 41g
Cholesterol 369mg
Sodium 681mg
Total Carbohydrates 12g
Dietary Fiber 0g
Sugars 8g
Protein 101g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 racks of pork baby back ribs (approximately 3lbs each)
  2. 4 Tablespoon bbq rub or seasoning
  3. 1 cup water
  4. 1/2 cup apple cider vinegar
  5. 2 Tablespoon liquid smoke
  6. 1/2 cup bbq sauce
  1. Generously season both sides of ribs with bbq rub.
  2. Place the metal trivet into the Instant Pot then pour in the water, apple cider vinegar, and liquid smoke.
  3. Lay the ribs on top of the trivet by standing it upright.
  4. Lock the Instant Pot and cook on high pressure for 40 minutes. As soon as it is finished, release the pressure. Preheat the oven to broil on high.
  5. Carefully transfer the ribs to a baking sheet, meat side down. Brush the ribs with bbq sauce then flip them over and brush the top with more bbq sauce.
  6. Broil the ribs for 7 minutes or until they are slightly charred and caramelized.
  7. Let cool for 5 minutes before serving.
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