Rice soup flavoured with aromatic lemongrass, ginger and shredded chicken, served with Thai red chillies and roasted peanuts. Delicious comfort food to warm you up this winter!
Author: Hirra Pervaiz
2Chicken Breast Fillet
1Onionsmall and thinly sliced
1 1/2TbspLemon Grassdried
1inchGingerpeeled and sliced
1CupReem ka Steam Ricecooked
Salt according to taste
3Thai Red Chiliesthinly sliced
1inchGingerpeeled and julienne
2TbspPeanutsroasted, skin-on and unsalted
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
Rice Soup with Chicken (Thai Style) https://ticklethosetastebuds.com/rice-soup-with-chicken-thai-style/