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Thai Chicken Soup with Spring Vegetables

Thai Chicken Soup with Spring Vegetables in Just 15 Minutes

This Thai Chicken Soup with Spring Vegetables is a quick, nourishing meal that's gluten-free and dairy-free, perfect for busy weeknights.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Soups
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 8 thighs skinless, boneless chicken Use chicken breasts for a leaner option.
  • 1 can full-fat coconut milk Low-fat coconut milk works for a lighter soup.
  • 1 cup chicken broth Substitute with vegetable broth for a vegetarian version.
  • 1/2 lime juice Lemon juice can be used if lime is unavailable.
  • 1 tsp crushed garlic Fresh garlic is preferred, but garlic powder works as a substitute.
  • 1 tsp minced ginger Ground ginger is a good alternative, just use less.
  • 1 tbsp coconut palm sugar (or honey) Regular sugar or maple syrup can also be used.
  • 1 tsp minced lemongrass Optional; omit if you don’t have it on hand.
  • 1 heaping tbsp red Thai curry paste Adjust quantity based on your spice preference.
For the Vegetables
  • 1/2 cup sliced onion Any onion variety or shallots can be used.
  • 1 each red bell pepper Add color and sweetness; swap for any bell pepper.
  • 4 large sliced mushrooms Zucchini or other vegetables can be a great substitute.
  • 1/2 cup cooked peas Fresh or frozen peas are both suitable.
  • 1 cup fresh spinach Use kale or Swiss chard as alternatives.
Optional Add-Ins
  • 2 cups cooked rice stick noodles Omit for a lower-carb option or try zucchini noodles.

Equipment

  • Pressure Cooker

Method
 

Step-by-Step Instructions
  1. In your pressure cooker, add the chicken thighs along with coconut milk and chicken broth. Squeeze in lime juice and add garlic, ginger, and coconut palm sugar. Stir in red Thai curry paste, onion, red bell pepper, and sliced mushrooms until well-blended.
  2. Secure the lid on the pressure cooker and set it to the 'Poultry' setting. Cook for 15 minutes.
  3. While the soup is cooking, prepare the rice stick noodles according to the package instructions. Rinse under cold water after cooking and set aside.
  4. After cooking, carefully release steam and open the lid. Stir in cooked peas and fresh spinach.
  5. Ladle the soup into bowls and garnish with lime wedges, radish slices, cilantro, chopped red chilies, and sesame seeds.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 2000IUVitamin C: 30mgCalcium: 60mgIron: 2mg

Notes

Store leftover soup in an airtight container for up to 3 days. Reheat carefully to preserve flavors and textures.

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