Thai Chicken and Rice Soup

    Thai Chicken and Rice Soup


    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.

    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

    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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