Thai Chicken and Rice Soup

    Thai Chicken and Rice Soup

    (3)
    2saves
    1hour5min


    3 people made this

    This healthy soup is hot, sour and delicious. Look in your local asian supermarket to find kaffir lime leaves and tamarind soup base and serve over rice or vermicelli.

    Ingredients
    Serves: 6 

    • 1 cup (185g) uncooked long grain white rice
    • 2 cups and 10 cups (500ml & 2500ml) water, divided
    • 3 (675g) bone-in chicken breast halves
    • 4 kaffir lime leaves
    • 1 stalk lemongrass, chopped (optional)
    • 5 spring onions, chopped
    • 1 tablespoon chopped fresh garlic
    • 2 cups (360g) chopped tomatoes
    • 2 tablespoons (30ml) fish sauce
    • 6 fresh mushrooms, chopped
    • a handful of chopped coriander
    • 1 tablespoon chopped fresh Thai chillies
    • 1 (40g) packet tamarind soup base

    Directions
    Preparation:10min  ›  Cook:55min  ›  Ready in:1hour5min 

    1. In a medium saucepan place the rice and 2 cups water and bring to a boil. Reduce heat to low. Cover and simmer 20 minutes or until cooked.
    2. In a large saucepan bring the remaining 10 cups water to the boil. Place chicken in the saucepan. Stir in kaffir lime leaves, lemongrass, spring onions, garlic, tomatoes, fish sauce, mushrooms, coriander, Thai chillies and tamarind soup base. Cook for 30 minutes or until chicken juices run clear.
    3. Remove chicken from saucepan. Debone, chop and return meat to the soup and discard the bones. Serve over cooked rice.
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    Reviews and Ratings
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    (3)

    Reviews in English (3)

    by
    12

    I love to take recopies and either alter them to suit my tastes or to what I already have in the kitchen. For this recipe I used everything the same but excluded the lime leaves and lemon glass because I did not have any on hand. I also served this over noodles and used left over whole roasted chicken cut up into pieces. It was great! The only concern: salt. I used Knorr Tamarind Soup Base (which I get at my local Vietnamese store) which has great flavor but is salty. The broth was a bit salty at first, but once I added the tomatoes and chicken the salt was absorbed for the most part. You could taste it and throw in a half a potato for a few minutes to absorb more of the salt – just be careful not to cook the potato to mush. This is much better than what they serve in many restaurants, it does not have that thick syrupy texture, plus you know it is fresh!  -  19 Jul 2007  (Review from Allrecipes USA and Canada)

    by
    7

    This is a great soup. It was tough to find the Tamarind soup base, but it's a must for this recipe. Also, instead of adding the rice at the beginning, I cooked vermicelli noodles separate. Once the soup was ready, I put the noodles in bowls and added the soup to each bowl, and served.  -  28 Aug 2010  (Review from Allrecipes USA and Canada)

    by
    0

    - Rated on  -  27 Apr 2007  (Review from Allrecipes USA and Canada)

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