Thai Chicken Soup
This Thai Chicken Soup Recipe is light and savory! A great dish year round.
Servings: 6 people
- 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.
Calories: 202kcal | Carbohydrates: 21g | Protein: 20g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 104mg | Potassium: 993mg | Fiber: 4g | Sugar: 5g | Vitamin A: 752IU | Vitamin C: 60mg | Calcium: 26mg | Iron: 1mg