Thai-style Chicken & Rice Soup
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Cut the bottom 2 inches (5 cm) of the lemongrass stalk and peel off outer layer before mincing. Heat a large soup pot on medium-high. Cut chicken into bite size pieces ½ inch (1.25 cm) square and add to pot.
Add the rice, cold water, chicken broth, red chili pepper flakes, white pepper, fish sauce, kefir lime leaves and lemongrass to the pot. Cover and bring to a boil.
Add mushrooms, red pepper, shallots and ginger to the soup. Reduce heat, keep covered and simmer until rice is tender – about 45 minutes.
Season the soup with lime juice and salt.
To serve, ladle chicken into bowls and garnish with green onion, a few celery leaves and the chopped peanuts.
It’s easier to clean leeks after they are sliced in a bowl of cold water.
|Per 370 g serving||Amount|
|Saturated Fat||1 g|
|Per 370 g serving||% Daily Value|