Thai Chicken Soup

Thai Chicken Soup

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25 people made this

This Thai chicken soup is out of the ordinary! As the soup is simmering, dry rice is deep fried until brown then added as a sizzling final touch.


Serves: 6 

  • 100g prawns, peeled and deveined
  • 90g skinless, boneless chicken breast, diced
  • 1 egg
  • 4 tablespoons cornflour
  • 4 cups (1 litre) vegetable oil, for frying
  • 3 cups (750ml) chicken stock
  • 30g mushrooms, diced
  • 2 tablespoons water chestnuts, diced
  • 1/8 cup bamboo shoots, diced
  • 1/3 cup green beans, cut into 2cm pieces
  • 1/2 teaspoon salt
  • 1 tablespoon sherry
  • 2/3 cup (120g) uncooked white rice

Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

  1. In a bowl, mix together the prawns, chicken, egg and cornflour.
  2. Heat three cups of the oil in a wok. When it is hot, add prawns and chicken mixture. Cook for 1/2 minute and drain.
  3. Place above mixture in a saucepan with the stock, mushrooms, water chestnuts, bamboo shoots and green beans. Bring to a boil. Add salt and sherry. Return to a boil. Reduce heat and allow to simmer.
  4. Meanwhile, heat the remaining one cup of oil until it is hot. Add rice and brown quickly. Drain and add to soup. Serve and enjoy!

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