It seems like nearly every culture has their version of chicken noodle soup. We love this one because it packs a bunch of exotic flavors into one bowl! Feed that cold something special. For cooking this soup we love our Le Creuset Dutch oven.
Thai Thai Chicken and Rice Soup
2017-01-04 16:00:21
Serves 4
Total Time
50 min
Ingredients
- 1 Tablespoon Lime olive oil*
- 2-3 fresh red Thai chiles or other hot chiles
- 3 cloves garlic, finely chopped
- 1 large leek, white parts sliced
- 3 1/2 cups chicken stock (see below for a healthy homemade recipe)
- 1 can coconut milk
- 2 Dried Kaffir Lime Leaves*
- 1/2 cup jasmine rice, rinsed
- 1 pound chicken thighs, cut into small chunks
- 2 Tablespoons fish sauce
- 1 stalk lemongrass, sliced in half lengthwise and then chopped into 4-5 inch pieces
- 1 Tablespoons minced ginger
- 1 Tablespoon Coconut Vinegar*
- 1 cup frozen peas
- 3 Tablespoons fresh cilantro, chopped
- Salt to taste
- Lime wedges (optional)
Instructions
- In a large saucepan, heat oil and sauté chile, garlic, and leeks until fragrant.
- Add stock, coconut milk and lime leaves, then bring to a boil.
- Turn heat down to a simmer, add rice, chicken, fish sauce, lemongrass, ginger, and coconut vinegar.
- Simmer until chicken is cooked through and rice is tender, about 30 minutes.
- Taste for salt.
- Add frozen peas, cook 3-4 minutes.
- Remove lemongrass and lime leaves and serve.
- Garnish with additional chopped cilantro and red pepper slices. Finish with a squeeze of lime if desired.
Notes
- *Items can be purchased at Pizazz
Pizazz https://pizazzmt.com/
Tahitian Lime Olive Oil and Toasted Coconut Vinegar
Dried Kaffir Lime Leaves
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