Thai-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. Fresh mint or cilantro also go well in this soup.
Serves: 10
Prep Time: 25 min
Cook Time: 45 min

Ingredients

1 lb boneless, skinless chicken breast(s)
1 cup jasmine rice (preferably brown)
6 cups water
4 cups low-sodium chicken broth
1/2 tsp hot red chili pepper flakes, crushed or flakes
1/4 tsp white pepper, ground
1 tsp fish sauce
2 Kaffir lime leaves
2 tbsp lemongrass, fresh, finely minced
2 cups leek(s), white and light green part only, sliced
1 cup mushrooms, sliced
1 cup red pepper(s), chopped
1/4 cup shallots, minced
2 tbsp ginger, fresh, minced
1 tbsp lime juice
1/2 tsp salt
1 cup green onion(s), sliced
10 sprigs celery leaves
1/2 cup peanuts, dry roasted, chopped

Food Safety

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.

Steps

  1. 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.

  2. 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.

  3. Add mushrooms, red pepper, shallots and ginger to the soup. Reduce heat, keep covered and simmer until rice is tender – about 45 minutes.

  4. Season the soup with lime juice and salt.

  5. To serve, ladle chicken into bowls and garnish with green onion, a few celery leaves and the chopped peanuts.

Helpful Tip

It’s easier to clean leeks after they are sliced in a bowl of cold water.

Nutrition Info

Per 370 g serving Amount
Calories200
Protein16 g
Fat5 g
Saturated Fat1 g
Carbohydrate22 g
Fibre2 g
Sugar2 g
Cholesterol25 mg
Sodium230 mg
Per 370 g serving % Daily Value
Potassium11
Calcium2
Iron10
Vitamin A15
Vitamin C45
Vitamin B622
Vitamin B1214
Folate16
Zinc9