Thai Chicken Soup with Rice

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The aromas of lemon grass, ginger, cilantro, and fragrant jasmine rice will fill your kitchen as this delicious soup simmers on your stove.

Serves

6-8

1 tablespoon vegetable oil
1 clove garlic, chopped
1 tablespoon peeled and chopped fresh ginger
1 1/2 ounces Fond de Poulet Gold® dissolved in 5 1/2 cups hot water
1 cup jasmine rice (uncooked)
4 cups shredded (thinlly sliced) Napa cabbage
1/2 cup peeled and coarsely grated (or julienned) carrots
1/2 cup thinly sliced celery
1/4 teaspoon dried red pepper flakes
1/2 pound boneless skinless chicken breasts, sliced across the grain in 1/4-inch strips
2 tablespoons finely chopped lemon grass
2 tablespoons chopped cilantro
Salt and ground black pepper
2 green onions, trimmed and sliced diagonally (about 1/2 cup)

Warm the oil in a soup pot over medium-low heat. Add the garlic and ginger and cook, stirring, for 2 minutes (do not allow the garlic and ginger to brown).
Add the dissolved Fond de Poulet Gold®, increase the heat, and bring the liquid to a boil
Add the rice, reduce the heat to medium, and simmer for 5 minutes.
Stir in the Napa cabbage, carrots, celery, pepper flakes, chicken, lemon grass, and cilantro. Bring the soup back to a simmer and cook, stirring occasionally, for 10-12 minutes, until the rice and vegetables are tender and the chicken is cooked through. Season to taste with salt and pepper, and serve the soup garnished with sliced green onions.