ginger chicken soup in bowl with hand
IP Ginger Chicken Soup
Prep Time
5 mins
Cook Time
18 mins
Total Time
23 mins
 

A cozy, warming chicken soup spiked with ginger and fish sauce.

Course: Soup
Cuisine: Asian
Keyword: Instant Pot Ginger Chicken Soup
Servings: 4
Author: The Subversive Table
Ingredients
In the Instant Pot
  • 4 chicken thighs with skin + bones
  • 1 onion peeled + cut in half
  • 4 garlic cloves
  • 3 inch knob ginger cut into think slices
  • 10 peppercorns
  • 7 cups water cold
Seasoning
  • 1-2 Tbsp fish sauce (according to taste)
  • handful chopped cilanto or green onion optional garnish
Optional
  • 4 soft boiled eggs
  • 1 cup cooked vegetable of choice
  • 4 ounces rice vermicelli
Instructions
  1. Dump all ingredients (except the fish sauce) into the Instant Pot

    ingredients for Ginger Chicken Soup in Instant Pot
  2. Set the manual mode to 18 minutes, high pressure.  Turn off the "Keep Warm" function.

  3. When the Instant Pot is finished cooking, manually release the steam.  Open the Instant Pot and remove the chicken thighs onto a plate and set aside. 

    Strain the rest of the stock with a fine-mesh sieve into a large pot. Season with fish sauce. Cover and set aside.  

  4. Remove the chicken skin from the chicken thighs.  Using two forks, shred the chicken meat.  Set aside.

    Shredded Chicken Meat | The Subversive Table
Conventional Stovetop directions:
  1. Put all ingredients (except the fish sauce) into a large stock pot.  Bring to a a boil.  Lower heat and simmer for 1 -1.5 hours.  

  2. Remove chicken thighs onto a plate and set aside.  Strain the rest of the stock with a fine-mesh sieve.  Season with fish sauce.  Cover and set aside.

  3. Remove the chicken skin from the chicken thighs.  Using two forks, shred the chicken meat.  Set aside.  

To serve as chicken stock:
  1. Garnish soup with chopped cilantro or green onion.  Serve hot.  

    Use reserved, shredded chicken meat for another dish.  

    bowl of ginger chicken soup with hands and spoon
To serve as a more substantial meal:
  1. Add shredded chicken back into large pot.  Add an additonal  1 - 2 Tbsp of fish sauce.  Cover and keep warm.   

  2. Soak rice vemicelli in hot water for 10 minutes.  Drain and rinse in cold water.  Set aside. 

  3. Assemble:  Add rice vermicelli, cooked vegetables of choice, and soft boiled egg (optional) into serving bowls.  Add hot chicken stock, making sure to include shredded chicken.  Serve with chopped cilantro or green onion and spicy chili oil.  

    ginger chicken soup in bowl with hand
Recipe Notes

*The cook time does not include the time it takes for the IP to pressurize.  

**The amount of fish sauce to add depends on personal preference and the amount of salt that's already included in your chicken stock.  I suggest tasting and adjusting the seasoning according to personal preference.