Chicken Rasam -South Indian Spicy Chicken Rasam Soup
Prep time
Cook time
Total time
Recipe type: Soup
Cuisine: Indian
Serves: 4 People
To grind
  • Whole peppercorns- ¾ tsp
  • Cumin seeds- ¾ tsp
  • Ginger, chopped- 1 inch
  • Garlic, chopped- 1 large clove
  • Small onions, chopped- 3
  • Coriander powder- 1 tsp
  • Cilantro, chopped- 1 handful
  • Mint leaves- 6 leaves
For cooking chicken
  • Chicken thighs or breast, boneless- 2 thighs or breast, diced small
  • Small onion, chopped- 3
  • Tomato, chopped- 1
  • Ground pepper- ⅛ tsp
  • Turmeric powder-1/8 tsp
  • Salt- to taste
  • Water- 2½ cups
  1. In a pressure cooker, combine the chicken along with small onion, tomato, ground pepper, turmeric powder, salt and water. Cook for a few minutes.
  2. You could cook the chicken in a soup pot as well.
  3. You could use bone-in chicken, if so you have to shred the meat after cooking the chicken.
  4. Grind the above mentioned ingredients "to grind" to a smooth paste.
  5. After the chicken has cooked well, open the pressure cooker.
  6. If using bone-in chicken, shred the meat and discard the bones. Add the shredded chicken back to the chicken stock.
  7. Add the ground mixture to the chicken stock.
  8. Cook for a few minutes till the raw smell of the ground paste goes away.
  9. Taste and add salt if needed.
  10. If you need this soup to be more spicy, sprinkle more ground pepper.
  11. Serve in a soup bowl and enjoy.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at