Rice Soup or Khao Tom in Thai language is a staple in Thailand eaten for breakfast or as a late-night meal. I always wanted to make it but had been waiting for winter season because this soup is packed with flavors I really wanted to enjoy it to the fullest in the cold season. With rice, chicken, peanuts and Thai chilies, this Rice Soup is “Comfort in a bowl”
What I like the most about this soup is that it is prepared with simple ingredients. The flavors from aromatic lemon grass and ginger gives this soup a very distinct and refreshing lemony taste, that I love the most. It’s such a perfect bowl for winter season to keep you warm and helps specially when you’ve got the cold or flu. A bowl of this rice soup is so welcoming and comforting when you’ve had a long day, it refreshes you.
For this recipe I used Reem ka Steam Rice which came true to it’s description. Fragrant, aromatic long grain rice. Each grain was separate when cooked. These came out just perfect as cooked rice should be.
There are different cooking methods when it comes to making this Rice Soup. It’s either made by cooking the rice separately and then adding to soup or by cooking the rice in the Chicken stock. I used the first method and prepared this soup in two steps: (i) Cooking the rice separately (ii) preparing the Soup. I’m pretty happy with how it turned out and absolutely love the flavors. I didn’t get a chance to try the authentic Rice soup in Thailand, when I was there last year. I’m definitely having it whenever I’m there next, to taste the authentic flavor.
Enjoy a bowl of this Rice Soup with chicken (Thai Style) this winter and cozy up!
Rice Soup with Chicken (Thai Style)
by Hirra Pervaiz December-12-2017
Rice soup flavored with aromatic lemongrass, ginger and shredded chicken, served with Thai red chilies and roasted peanuts. A delicious comfort food to warm you up this winter!
Cook Reem ka Steam Rice according to package instructions. Keep aside until further use
In a large sauce pan bring chicken, chicken stock, sliced onion and garlic cloves to a boil. Reduce the heat and let simmer for about 15 minutes or until chicken is cooked through.
Transfer the chicken and garlic cloves from the pan to the cutting board and let cool. Discard onion from the stock mixture. Using the side of the Chef’s knife smash the garlic to make a paste and return to sauce pan. Stir to combine. Shred the chicken and set aside (reserve some for garnish)
Add lemon grass and sliced ginger to the stock mixture and bring to a boil. Let simmer for 10 minutes. Discard lemon grass and ginger from the mixture. Add cooked rice and simmer briefly
Stir in lemon juice, fish sauce and shredded chicken. Taste check and add salt if needed or adjust seasoning according to taste.
Ladle the hot rice soup in serving bowls. Garnish with red chilies, ginger, reserved chicken, roasted peanuts and fresh coriander
If you make this recipe, snap a picture and tag @ticklethosetastebuds on Instagram and hashtag it #TTTBRecipes – We love to see your creations on Instagram and Facebook!
Have you ever known someone who doesn’t like tomatoes but loves all those spaghetti, pastas, pizzas and tomato sauce? Well, Hello There! (hand wave) – I don’t like raw tomatoes. They look good with that bright red color, they smell good too but I just don’t like the flavor. And when it comes to cooked versions nothing like a tomato base for all these delicious dishes. I never really liked tomato soup either because once I tried that packaged one and it ruined the Tomato Soup experience for me, until recently when I actually tried this fresh Roasted Tomato-Basil Soup my whole world changed!
Fresh fruits and vegetables always, always taste better. In fact any fresh produce tastes better whether home-grown, organic or fresh from the grocery store, dishes prepared with fresh produce always taste amazing.
When it comes to soups in cold winter nights I’ve always loved having Chinese Hot and Sour soup or the Szechuan Soup as both are so rich in flavors and spice levels that they completely warm you up and it’s also so comforting. This time around when I tried a bowl of creamy tomato-basil soup on a cold winter afternoon it felt so good and equally comforting. The flavors were so rich and the texture was very nice, creamy and velvety, I just loved it!
I’m the kind of person who just loves soups, no matter what the season and I think soups shouldn’t be associated with seasons like falls and winters you can have exciting soups in summers too with a variety of vegetables. While this bowl of creamy, roasted tomato-basil soup is very comforting in winters, it also makes an excellent summer meal too. A bowl of this soup, some garlic bread and fresh salad – light, healthy and delicious meal.
I made this soup by using fresh tomatoes and roasting them in a grill pan however you can always roast tomatoes in the oven. In this recipe there are no canned tomatoes and no cream either, so it’s completely healthy.
After making this soup and having it I can safely say there’s nothing like a soup made from Fresh Tomatoes and I’m sure once you try it, you won’t want it any other way either. To make it more delicious I sprinkled some Parmesan Cheese before serving, some cream swirls for presentation and crispy garlic croutons for some texture and crunch.
Roasted Tomato-Basil Soup with Garlic Croutons
by Hirra Pervaiz February-8-2017
Gorgeous looking, creamy (non-dairy)and flavorful Roasted Tomato-Basil Soup with crunchy garlic croutons – just like a comforting hug in a bowl
Prep time: Cook time: Total time: Yield: serves 4
2 pounds Ripe Tomatoes
1/4 Cup extra-virgin Olive Oil
1/2 tsp Salt
For the Soup
1 Cup Onion, chopped
1 Carrot, sliced
1 Potato, grated
6 Garlic Cloves, minced
1/2 tsp Basil leaves, dried (if using fresh leaves use 1 cup)
1/2 tsp Thyme leaves, dried
1/4 tsp Black Pepper corns
1 Green Chili pepper
1 Tbsp unsalted Butter
2 Tbsp Olive Oil
1.5 – 2 cups Chicken Stock or water
Parmesan Cheese, grated for garnish
Cream for garnish
For Garlic Croutons
2-3 Bread Slices, cut in cubes
1 Tbsp unsalted Butter, melted
4 Garlic cloves, minced
1/2 tsp Italian herbs
1/4 tsp Salt, or to taste
1/4 black pepper
Roast the Tomatoes: Heat the grill pan on the stove. Cut the tomatoes in half lengthwise. Arrange the tomatoes, cut-side up on the grill pan. Drizzle olive oil and sprinkle salt. Roast until tomatoes are soft and you get charred sides.
Make the Soup:In a wok or a large pan heat the butter and olive oil togethe. Add onions and cook until soft, add garlic saute for a minute and then add carrot, potato and roasted tomatoes. Give it a stir and add basil leaves, thyme, salt and Chicken Stock. Bring it to a boil and then reduce heat and let it simmer until it thickens. Now transfer the soup to the blender, add black pepper corn, green chili and blend into a smooth puree. Strain and transfer to the wok again and let it simmer for 5-10 minutes. It will thicken a bit.
Garlic Croutons In a bowl mix together melted butter, garlic, salt, pepper, and Italian herbs. Toss in the bread cubes so that they’re evenly coated. Heat the grill pan and toast the cubes until crisp and golden
Serve the soup garnished with cream, Parmesan cheese and garlic croutons
As the monsoon season begins and the temperature starts to drop, the rain is pouring an instant craving for something warm and sweet begins. In times like those Semolina (Suji/Sooji) halwa is one dish you need to know.
Out of all the Halwa desserts that I know, this is one of my favorite halwa recipe. Just imagine, rain is pouring down, the weather is cool, and you get this warm Semolina Halwa with its sweetness tempered with the spiciness of cardamoms and those chunky bits of almond and pistachios.. aah..mazing! It sure is very comforting and takes less time too.
Besides being a dessert, it can be served as a festive dessert, or even a breakfast delicacy with puris. The tricky thing here is the ratio of Semolins (Suji):Water:Sugar and the ratio I use is 1:2:1 where water is divided as (1 part water and 1 part milk). For more tips & tricks see the end of the recipe
In a heavy bottomed pan add ghee and let it melt over medium heat. When it melts add Semolina (Sooji/Suji) and mix.
Roast the semolina on low to medium heat, stirring occasionally until it turns light golden in color and gives off a faint aroma
While semolina is being roasted, in a separate pan bring mixture of milk, water, sugar and cardamom to a boil, stirring often
While the Semolina has been roasted, and you’ve achieved your desired color (not too dark) gradually add the milk-water mixture into the pan stirring constantly so that lumps are not formed and the mixture is absorbed
Keep stirring on low heat until the mixture is thick, semolina swells and the mixture pulls away from the walls of the pan
Turn off the heat, add the drops of Kewra water (essence) mix the mixture and partially cover the pan for about 10 minutes.
Let it cool to a warm temperature, serve warm garnished with sliced almonds and pistachios.
Tips & Tricks
If you want that very soft consistency to go with puris increase the amount either milk or water in the recipe according to your desired consistency
You can be creative with your serving by using different shaped molds to serve your halwa
Garnish it with cashew nuts, raisins or coconut
This simple halwa can be made flavorsome as Pineapple Semolina Halwa or Orange Semolina halwa too (will post these recipes soon)