Thai Chicken Soup

Ingredients

• 2chicken breasts
• 6 mediumportabella mushrooms, sliced
• 1 tbspginger, minced
• 3 clovesgarlic, minced
• 3 smallchicken stock bouillon cubes
• 1 smallyellow onion, diced
• 1green bell pepper, chopped
• 1/2lime
• 1red bell pepper, chopped
• 1 tsplemongrass paste
• 2potatoes, or half a cauliflower
• 1 tbspolive oil
• to tastechillies (optional)
• 1/2 bunchThai basil or coriander (optional)

Instructions

1. 1

   Prepare the ingredients

   Cut the ingredients, including the chicken, into small bite-sized pieces. Stir the minced garlic, salt and pepper into the chicken, then leave it to marinate in the fridge while you prepare the other vegetables.

2. 2

   Heat the oil

   Add the oil to the pressure cooker and select the sauté setting. If using chillies, add them now.

3. 3

   Sear the chicken

   Add the chicken and sear it briefly. Avoid frying it for too long so it stays tender.

4. 4

   Add vegetables

   Add the onion, mushrooms, peppers, ginger and lemongrass, and cook for a couple of minutes. Add the remaining ingredients and close the lid.

5. 5

   Pressure cook

   Select the poultry setting on the pressure cooker and allow the pressure to release naturally.

6. 6

   Finish and serve

   Serve the soup with lime juice squeezed over the top.

What is Thai chicken soup?

Thai chicken soup can describe a range of soups built around fragrant aromatics and bright, savoury flavours. This home-style version combines chicken and vegetables with ginger, lemongrass and lime.

The recipe takes a practical pressure-cooker approach rather than relying on a long simmer. Mushrooms and peppers add substance, while the final squeeze of lime lifts the broth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 202 calories, 20g protein, 21g carbs, 5g fat.

The chicken supplies most of the protein, while the potatoes contribute much of the carbohydrate; cauliflower makes a lower-starch alternative. Olive oil provides some of the fat, and vegetables add bulk, so pair a serving with extra vegetables or a modest portion of rice to suit your appetite.

Aromatics and vegetables

Ginger and garlic: these give the soup its aromatic base. The garlic is first stirred into the chicken, while the ginger goes into the cooker with the vegetables.

Lemongrass and lime: lemongrass paste brings a citrusy note to the cooking broth; lime juice added at the end keeps its flavour lively.

Potato or cauliflower: choose potatoes for a more filling, starchy soup or cauliflower for a lighter-textured alternative. Cut either into small, even pieces.

Searing the chicken

Briefly sear the chicken on the sauté setting, taking care not to cook it for too long at this stage. The recipe calls for a light sear so the pieces remain tender through pressure cooking.

Avoid packing the chicken into a thick pile if you want it to sear rather than steam. Work in batches if needed, then return it to the cooker before adding the vegetables.

Pressure-cooker cues

Setting: use the cooker’s poultry programme as directed by its manufacturer. The recipe does not specify a separate cooking duration, so follow the appliance’s programme rather than guessing a time.

Release: let the pressure come down naturally, as instructed. Wait until the cooker indicates it is safe to open before removing the lid.

Finishing and serving

Lime: squeeze it over the soup just before serving rather than cooking the juice under pressure. Taste a spoonful after adding it and adjust the amount to suit your preference.

Herbs: Thai basil or coriander can be added as an optional fresh finish. Serve the soup on its own or alongside rice or bread if you want a more substantial meal.

Making it your own

Heat: add chillies at the sauté stage for a warmer broth, or leave them out for a milder bowl. If you are unsure about the heat, start with a small amount.

Herbs: Thai basil brings a distinctive aromatic note, while coriander gives the soup a fresh finish. Both are optional, so the soup can be served without them.

Recipe notes & tips

• Cut the chicken and vegetables into similarly sized pieces so they are easier to eat in a spoonful.
• Keep the chicken in the fridge while preparing the vegetables, as the method directs.
• Sear the chicken briefly rather than trying to cook it through before pressure cooking.
• Use the poultry setting and natural pressure release specified by the recipe.
• Add lime juice after cooking to keep its flavour fresh.
• Taste the broth before serving, particularly if using bouillon cubes, which can vary in saltiness.

Variations

• Use cauliflower: swap the potatoes for half a cauliflower for a less starchy version.
• Add chillies: include them during the sauté stage for a spicier soup.
• Choose your herbs: finish with Thai basil or coriander, or leave the herbs out.
• Adjust the citrus: squeeze on less or more lime juice to suit your taste.
• Make it heartier: serve the soup with cooked rice on the side.

Common mistakes to avoid

• Overcooking the chicken while searing: give it only a brief sear so it can finish cooking in the pressure cooker.
• Cutting uneven pieces: make the chicken and vegetables similar in size for a more consistent result.
• Skipping the natural release: allow the cooker to vent naturally as the recipe directs.
• Adding lime too early: squeeze it over the soup when serving for a fresher citrus flavour.
• Opening the cooker too soon: wait until it indicates the pressure has released and the lid is safe to open.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 3–4 days. Reheat until steaming hot throughout; add a fresh squeeze of lime when serving if desired.

Frequently asked questions