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  • Thai Chicken and Rice Soup

    1 vote
    Thai Chicken and Rice Soup
    Prep: 20 min Cook: 45 min Servings: 8
    by Robyn Savoie
    381 recipes
    >
    Here's an Thai version of a universal classic. It features rice in place of noodles, with fragrant lemongrass, ginger, garlic, sweet chili sauce, coriander and just a bit of fish sauce. All adding lovely aromatic notes. It makes for a wonderful meal by itself. If you have leftover chicken or turkey, use that and save yourself a step. You will find this soup warms and enlivens. Great if you're fighting off a cold or anytime you want a bowl of steaming comfort.

    Ingredients

    • 1 Cup Uncooked Jasmine Rice
    • 1 1/2 Cups Cold Water
    • 4 Tbls. Vegetable Oil
    • 1 1/4 Lb. Chicken Breast
    • 8 Cups Low-Sodium Chicken Broth
    • 4 Cups Cabbage, Shredded (1/2 Medium Head)
    • 1 Medium Red Bell Pepper, Chopped
    • 3 - 4 Medium Carrots. Sliced Thin
    • 1/2 Medium Red Onion, Sliced Thin
    • 1 Tbls. Fresh Lime Zest
    • 2 Tsp. Salt
    • 1/4 Tsp. Ground Black Pepper
    • 1 Tsp. Dried Ground Ginger
    • 1 Tsp. Garlic, Minced
    • 3 Tbls. Bottled Lemongrass or 1 Fresh Stalk, Sliced Thin
    • 3 Tbls. Sweet Thai Chili Sauce
    • 1/2 Tsp. Fish Sauce (Optional)
    • 1 Bunch Fresh Coriander (Cilantro), Leaves Removed

    Directions

    Prepare Rice:
    1.
    In a medium sauce pan, add rice and water; cover. Bring to boil over high, reduce temperature to low and simmer until water is absorbed; 10 minutes. Remove from heat, let steam, covered for another 15 minutes. Fluff with fork; set aside to cool.
    Prepare Chicken: (Skip if using leftover chicken.)
    1.
    Lightly season chicken with extra salt, pepper and garlic powder.
    2.
    In a large soup pot, add 2 tablespoons oil; heat until hot. Carefully add chicken, saute until golden brown; flip breasts over and repeat. Lower heat, cook until chicken is no longer pink in center. Remove from pot and set aside to cool.
    3.
    Turn the burner to high and deglaze the bottom of pot with 2 cups of the chicken broth. Drain broth into a small bowl; set aside.
    4.
    Once the chicken has cooled, dice and set aside.
    Preparing Soup:
    1.
    Add 2 tablespoons oil to soup pot; heat until hot. Add vegetables, season lightly with salt and pepper; stir to combine. Saute over medium heat until crisp tender, 10 minutes.
    2.
    Meanwhile add lime zest, salt, pepper, ginger, garlic, lemongrass, chili sauce and fish sauce to broth used to deglaze pot. Stir well to combine.
    3.
    When vegetables are ready, add seasoned broth. Then slowly pour remaining 6 cups broth over vegetables, stir well to combine.
    4.
    Add diced chicken and bring contents in pot to a boil. Reduce heat and simmer until vegetables are tender.
    5.
    Just before serving, add cooked rice to bottom of serving bowls, followed by a few coriander leaves. Scoop soup into bowls and garnish with a few more coriander leaves.
    Cook's Tips:
    1.
    Jasmine rice is a long grain white rice, used in Thai cooking. It's sweet almond flavor adds a wonderful element to spicy food. You can replace it with traditional long grain rice, if preferred.
    2.
    Mess Free Option: Use pre-packaged coleslaw mix in place of fresh cabbage. Feel free to use napa or bok choy cabbage too.
    3.
    Traditionally kaffir leaves are used, but are hard to find. I substituted with lime zest and preferred, but in a pinch, lemon zest would work just as well. The fresh citrus brightens the soup and helps bring the complex flavors together.
    4.
    I prepare and store the rice separate from soup because, if added when the soup is hot, it continues to cook. Then absorbs the broth, becomes mushy and the starch thickens the soup. This even occurs when both soup and rice are completely cooled.

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