Thai-Style Chicken and Rice Soup Recipe

Name: Thai-Style Chicken and Rice Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups chicken stock or low-sodium chicken broth (64 fl oz); 4 cups water; 1 tablespoon Thai green curry paste*; 4 garlic cloves, coarsely chopped; 1 (2-inch) piece peeled fresh ginger, coarsely chopped; 1 teaspoon coriander seeds, crushed; 2 cups loosely packed whole fresh cilantro leaves plus 1/2 cup chopped (from 2 large bunches); 1 cup jasmine rice; 3/4 lb boneless skinless chicken breast, thinly sliced crosswise, then slices cut lengthwise into thin strips, or 3/4 lb medium shrimp in shell (31 to 35 per lb), peeled and deveined; 1 (13- to 14-oz) can unsweetened coconut milk, stirred well; 1/4 lb snow peas, trimmed and cut diagonally into 1/4-inch strips; 2 tablespoons Asian fish sauce; 2 tablespoons fresh lime juice; 1 1/2 teaspoons salt, or to taste; Accompaniment: lime wedges

Servings: persons

8 cups chicken stock or low-sodium chicken broth (64 fl oz)
4 cups water
1 tablespoon Thai green curry paste*
4 garlic cloves, coarsely chopped
1 (2-inch) piece peeled fresh ginger, coarsely chopped
1 teaspoon coriander seeds, crushed
2 cups loosely packed whole fresh cilantro leaves plus 1/2 cup chopped (from 2 large bunches)
1 cup jasmine rice
3/4 lb boneless skinless chicken breast, thinly sliced crosswise, then slices cut lengthwise into thin strips, or 3/4 lb medium shrimp in shell (31 to 35 per lb), peeled and deveined
1 (13- to 14-oz) can unsweetened coconut milk, stirred well
1/4 lb snow peas, trimmed and cut diagonally into 1/4-inch strips
2 tablespoons Asian fish sauce
2 tablespoons fresh lime juice
1 1/2 teaspoons salt, or to taste
Accompaniment: lime wedges

1
Combine stock, water, curry paste, garlic, ginger, coriander seeds, and whole cilantro leaves in a 3- to 4-quart saucepan, then simmer, uncovered, until ginger is softened, about 15 minutes.
2
Pour through a paper-towel-lined sieve into a 5- to 6-quart heavy pot and discard solids.
3
Stir rice into soup and simmer, uncovered, stirring occasionally, until tender, about 15 minutes.
4
Add chicken or shrimp and poach at a bare simmer, uncovered, until just cooked through, about 3 minutes.
5
Stir in coconut milk, snow peas, and fish sauce and simmer, uncovered, until peas are crisp-tender, about 2 minutes.
6
Remove from heat and stir in lime juice, salt, and chopped cilantro.
7
*Available at Asian markets, some specialty foods shops, and some supermarkets.

1336

kcal

Calories

Fat

Carbs

190

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 cups chicken stock or low-sodium chicken broth (64 fl oz), 4 cups water, 1 tablespoon Thai green curry paste*, 4 garlic cloves, coarsely chopped, and more.

Yes, Thai-Style Chicken and Rice Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai-Style Chicken and Rice Soup

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