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Creamy Thai Chicken And Rice Soup Recipe

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Delicious Paleo Creamy Chicken and "Rice" Soup rachLmansfield
Delicious Paleo Creamy Chicken and "Rice" Soup rachLmansfield from rachlmansfield.com

Description

This creamy Thai chicken and rice soup is a perfect blend of flavors that will warm you up on a chilly day. This soup is rich, creamy, and has just the right amount of spice. The combination of coconut milk, ginger, lemongrass, and lime juice gives it a unique Thai flavor that will leave you wanting more. This soup is perfect for lunch or dinner and can be easily made in under an hour.

Prep Time

Preparation time for this recipe is approximately 15 minutes.

Cook Time

Cooking time for this recipe is approximately 40 minutes.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon grated ginger
  • 1 tablespoon grated lemongrass
  • 1 pound boneless, skinless chicken breasts, cut into small pieces
  • 4 cups chicken broth
  • 1 can (14 ounces) coconut milk
  • 1/2 cup uncooked white rice
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon lime juice
  • Salt and pepper to taste

Equipment

  • Large soup pot
  • Cutting board and knife
  • Measuring cups and spoons
  • Wooden spoon

Method

  1. Heat the olive oil in a large soup pot over medium heat.
  2. Add the diced onion and sauté until translucent, about 5 minutes.
  3. Add the minced garlic, grated ginger, and grated lemongrass and sauté for another 2 minutes.
  4. Add the chicken pieces and sauté until browned, about 5 minutes.
  5. Add the chicken broth, coconut milk, and uncooked rice to the pot and bring to a simmer.
  6. Cover the pot and simmer for 30 minutes, until the rice is cooked and the chicken is tender.
  7. Add the chopped cilantro and lime juice to the pot and stir to combine.
  8. Season with salt and pepper to taste.
  9. Serve hot and enjoy!

Notes

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. To reheat, simply warm the soup over low heat on the stove until heated through.

Nutrition Info

This recipe yields approximately 6 servings. Each serving contains approximately:
  • Calories: 357
  • Protein: 24g
  • Fat: 19g
  • Carbohydrates: 21g
  • Fiber: 1g
  • Sodium: 660mg

Recipe Tips

  • For a vegetarian version of this soup, simply omit the chicken and use vegetable broth instead of chicken broth.
  • If you like your soup spicier, add some chopped Thai chilies or a dash of hot sauce.
  • For an extra creamy soup, add a can of drained and rinsed chickpeas to the pot before simmering.
  • This soup is best served with a side of crusty bread or crackers.
  • If you don't have fresh ginger or lemongrass, you can use dried versions instead.

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