An amazing broth base to have around - just add coconut milk and protein to transform into a delicious Tom Kha!

Ingredients

For broth base:

1 tablespoon coconut oil
½ of one onion sliced
2 cloves garlic chopped
½ of one red jalapeño pepper sliced, or a couple Thai chiles, halved
3 ¼-inch slices galangal or ginger
1 stalk lemongrass pounded with the side of a knife and cut into 2-inch long pieces
10 kaffir lime leaves torn, optional
1 tablespoon red Thai curry paste
4 cups chicken broth

For Tom Kha:

1- 2 13.5-ounce cans full-fat coconut milk or coconut cream (based on taste preference)
2 chicken breasts about 1 pound, cut into bite-sized pieces; see Notes for vegan or to use shrimp
8 ounces white mushroom caps sliced
2-3 tablespoons brown or coconut sugar see Notes for Whole30
2-3 tablespoons fish sauce plus more to taste
2-3 tablespoons lime juice fresh
2-3 green onions sliced thin
cilantro fresh, chopped, for garnish

Directions

Set Instant Pot to Sauté mode. Add coconut oil and heat over medium heat. When oil is hot, add onion, garlic, jalapeño, galangal (or ginger), lemongrass, lime leaves, and red curry paste. Stir frequently, cooking for 5 minutes or until onions are softened.
Pour in chicken broth and stir. Secure lid on Instant Pot with vent in sealing position. Set to cook 5 minutes on Manual High Pressure.
When 5 minute cook time is up, carefully Quick Release pressure and remove lid. Set Instant Pot back to Sauté mode. Use slotted spoon to strain out garlic, onions, lemongrass, lime leaves, and galangal. Keep aromatics aside.
You can keep this broth, which is basically Tom Yum (add some fish sauce to taste), in the fridge for a while - or proceed if making Tom Kha now.
Add in coconut milk, chicken breasts, mushrooms, fish sauce, coconut sugar, and lime juice. Simmer in Sauté mode until chicken is just cooked through.
Taste soup and adjust as desired. Add more sugar for sweetness, more lime juice for tartness, or more fish sauce for saltiness. If you want more complexity or presentation, add in some aromatics like galangal or lemon grass
Ladle soup into serving bowls and top with sliced green onions and fresh cilantro. Serve warm.