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PrintThai-style Chicken & Rice Soup
In Thailand, soup is served with a meal and not as a starter course as it usually is in Western meals. There are many, many versions of this simple Thai soup that often uses both leftover rice and chicken. This type of soup is also popular in Thailand for breakfast.
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Thai-style Chicken & Rice Soup
1 lb
boneless, skinless chicken breasts
450 g
1 cup
jasmine rice (preferably brown)
250 mL
6 cups
water
1.5 L
4 cups
low-sodium chicken broth
1 L
1/2 tsp
red chili pepper flakes
2.5 mL
1/4 tsp
ground white pepper
1.25 mL
1 tsp
fish sauce
5 mL
2
Kaffir lime leaves
2
2 Tbsp
lemongrass, fresh, minced (cut the bottom 2 inch (5 cm) piece of the stalk of fresh lemongrass and peel off outer layer and then mince)
30 mL
1 cup
mushrooms, sliced
250 mL
1 cup
red pepper(s), chopped
250 mL
1/4 cup
shallots, minced
60 mL
2 cups
leeks, white and light green part only, sliced
500 mL
2 Tbsp
ginger, fresh, minced
30 mL
1 Tbsp
lime juice
15 mL
1/2 tsp
salt
2.5 mL
1 cup
green onion(s), sliced
250 mL
10
sprigs of celery leaves
10
1/2 cup
peanuts, dry roasted, chopped
125 mL
Preparation
Serves 10
Cook time :
45 min
|
Preparation time :
20 min
Thai-style Chicken & Rice Soup
1
Cut chicken into bite size pieces ½ inch (1.25 cm) square and add to a large soup pot.
2
Add the rice, cold water, chicken broth, red chili pepper flakes, white pepper, fish sauce, kaffir lime leaves and lemon grass to the pot.
3
Cover and bring to a boil.
4
Add mushrooms, red pepper, shallots, leeks and ginger to the soup. Reduce heat, keep covered and simmer until rice is tender – about 45 minutes.
5
Season the soup with lime juice and salt.
6
To serve, ladle chicken into bowls and garnish with green onion, a few celery leaves and the chopped peanuts.
Notes: It’s easier to clean leeks after they are sliced in a bowl of cold water.
Fresh mint or cilantro also go well in this soup.
Fresh mint or cilantro also go well in this soup.
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