Thai Chicken Soup

Thai Chicken Soup

  • Servings: 10
  • Difficulty: super easy
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  • 2kg chicken pieces (skin removed – optional)
  • water
  • 10 Thai lime leaves
  • 1 stick of lemon grass
  • 3 T Fresh ginger
  • 2 T Fresh garlic
  • Salt (to taste)
  • 3T Thai 7 spice (depends how hot you like it)
  • 2T Coconut oil
  • 2-3 Red chillis
  • Punnet of shitake mushrooms


  1. Wash, clean and prepare the chicken
  2. Add the chicken pieces and thai lime leaves into a pressure cooker
  3. Fill the pressure cooker with water until reaches the max line
  4. Allow to cook for 1 hour in the pressure cooker
  5. In a separate large pot add the coconut oil and allow to heat up
  6. Finely chop up the ginger and garlic then add to the oil
  7. Chop the red chillis and add to the pot
  8. Add the shitake mushrooms and allow to brown (but don’t over cook)
  9. Bang the lemon grass with something heavy to release the flavour then add to the pot
  10. Allow to simmer for a minute or two. (Cook on a medium heat)
  11. Add the Thai 7 spice and mix well.
  12. Add the full contents from the pressure cooker to the pot
  13. Allow to cook for 15 minutes then your soup is ready to serve


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