Looking for a different version of a classic chicken soup? Then, this Thai Chicken Soup Recipe is for you. Light and savory, it’s a great dish year round!
With all the cold weather we’ve had this winter, I am really finding comfort in eating soup. I’ve been making this Chicken Soup for years in my slow cooker, but yesterday I tried to make it in the pressure cooker. It turned out amazing!
What is different between this soup and regular chicken soup?
The spices. Thai cuisine uses ginger and lemongrass, chillies and Thai basil, things that are not usually included in your grandma’s chicken soup. And even though both are delicious, the spices give it a completely different taste.
Thai Chicken Soup
- 2 chicken breasts
- 6 medium portabella mushrooms sliced
- 1 tbsp ginger minced
- 3 garlic cloves minced
- 3 small chicken stock bouillon cubes
- 1 small yellow onion diced
- 1 chopped green bell pepper
- 1/2 lime
- 1 chopped red bell pepper
- 1 tsp lemongrass paste
- 2 potatoes or half a cauliflower
- 1 tbsp olive oil
- chillies optional
- 1/2 bunch thai basil or cilantro optional
- Chop ingredients into small bite size pieces, including the chicken. Add the minced garlic to chicken, salt and pepper and stir. Let it marinate in fridge while you prep other veggies.
- Add oil to pressure cooker and turn on the sauté setting. If you are adding chillies, this is the time to put them in.
- Add chicken and sear it to lock in the juices. Don’t let it fry too much, you want the chicken to still be tender.
- Add onions, mushrooms, peppers, ginger and lemongrass and let it cook for a couple minutes. Add remaining of the ingredients and close lid.
- Turn on the pressure cooker for poultry. Let it naturally vent.
- Serve it and add lime juice on top.
Frequently Asked Questions
Is it spicy?
No. I didn’t add any chillies and that is because I am the only one in my household who likes a little spice in my food, so I end up loosing when it comes to adding the heat.
Can I use any vegetables?
Yes. I used what I had in the fridge, but you can use any other vegetables you want. If you want to make this keto or low carb, omit the potatoes and replace it with cauliflower.
Can I use other meats?
You could, but then it wouldn’t be chicken soup. However, you could come up with some amazing combinations!
Can I leave the spices out?
I wouldn’t. The ginger, garlic, lemongrass and lime make this dish. Feel free to substitute the cilantro for Thai basil (traditional) and leave the chillies out, but I really think for this soup recipe to work it needs the spices.
Can I use powder ginger?
No. Sorry, but it is just not the same. Ginger roots is widely available and super easy to find. You can even buy it in a tube already turned into a paste. That is fine, but the powder is completely different than fresh ginger and will not give you the same results.
Can I make it in the slow cooker?
YES! I did it for years and it turns out just as good. Just add more liquid (stock or water). Enough to cover all ingredients by an inch. Cook it on slow for 8 hrs.
Does it freeze well?
Yes! It does and it makes a great freezer meal. Just add stock when cooking or bouillon to the freezer bag.
If you make this recipe, be sure tag me on Instagram and share your photo with hashtag #GLXrecipes. I’d love to see what you create!
What Thai dish should I make next?
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