Thai Chicken Soup with Rice

Rated 5 stars by 1 users

Servings

6-8

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

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.

Filed in: & Bisques, Chicken, Degree of Difficulty, Dietary Lifestyle, Everyday Meals, Gluten-Free, Gourmet Soups, How I Want to Cook, Impress My Friends, Moderate Family Recipes, Our Family Recipes, Poultry-Based Recipes, Recipes by Category, Recipes by Product, Rice, Soup, Stews, Thai, What's For Dinner?