This recipe doesn't have a photo
Help out by adding one. We have some cool tools that make it easy.
Category: Main Course
Thai Chicken-Rice Soup - TastyPlanner.com
Chef: Barlowgirl
The stock can be made ahead of time; store the shredded chicken separately until time to make the soup.
Ingredients
8 cups water
2 large chicken breasts with bone or 6-8 chicken thighs (on bone, remove skin)or one small whole chicken
6 green onions chopped 1/2 inch lengths
3 inches ginger root, sliced thin (does not need to be peeled)
1 tsp salt
1/2 tsp peppercorns
6 green onions sliced fine
3 large carrots, cut into one inch thin strips
2 inches ginger root grated fine (to taste)
4 limes, juiced
1 lime, zested
1 tsp coriander seeds, coarsely ground
1/2 cup dried or fresh mushrooms
1/3 cup fish sauce
1 tsp Thai green chili paste
1 Can Coconut Milk
2 cups basmati rice
1/2 cup finely chopped fresh coriander (optional)
Instructions
For stock:
Place ingredients from water through peppercorns in stock pot and bring to simmer. Once chicken is cooked and broth is fragrant, strain. De-bone chicken, shredding into bite size pieces. Rinse stockpot, return stock and chicken to pot.
For soup:
Combine stock and cooked chicken with remaining ingredients and simmer for 2 hours.
Similar recipes
Community activity
- Times saved to recipe box: 3
- Times Recommended: 0
- Times added to planner: 2
