Best Thai Style Chicken And Rice Soup Recipes

Thai-Style Chicken and Rice Soup image

Yield Makes 8 main-course servings

Number Of Ingredients 15

8 cups chicken stock or low-sodium chicken broth (64 fl oz)
4 cups water
1 tablespoon Thai green curry paste*
4 garlic cloves, coarsely chopped
1 (2-inch) piece peeled fresh ginger, coarsely chopped
1 teaspoon coriander seeds, crushed
2 cups loosely packed whole fresh cilantro leaves plus 1/2 cup chopped (from 2 large bunches)
1 cup jasmine rice
3/4 lb boneless skinless chicken breast, thinly sliced crosswise, then slices cut lengthwise into thin strips, or 3/4 lb medium shrimp in shell (31 to 35 per lb), peeled and deveined
1 (13- to 14-oz) can unsweetened coconut milk, stirred well
1/4 lb snow peas, trimmed and cut diagonally into 1/4-inch strips
2 tablespoons Asian fish sauce
2 tablespoons fresh lime juice
1 1/2 teaspoons salt, or to taste
Accompaniment: lime wedges

Steps:

Combine stock, water, curry paste, garlic, ginger, coriander seeds, and whole cilantro leaves in a 3- to 4-quart saucepan, then simmer, uncovered, until ginger is softened, about 15 minutes. Pour through a paper-towel-lined sieve into a 5- to 6-quart heavy pot and discard solids. Stir rice into soup and simmer, uncovered, stirring occasionally, until tender, about 15 minutes.
Add chicken or shrimp and poach at a bare simmer, uncovered, until just cooked through, about 3 minutes. Stir in coconut milk, snow peas, and fish sauce and simmer, uncovered, until peas are crisp-tender, about 2 minutes. Remove from heat and stir in lime juice, salt, and chopped cilantro.
*Available at Asian markets, some specialty foods shops, and some supermarkets.

Thai Chicken and Rice Soup - Kao Tom Gai image

Provided by PalatablePastime

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 cup short-grain rice
8 cups water
1 teaspoon salt
2 lbs boneless skinless chicken breasts, thinly sliced
3 tablespoons fresh lime juice (mixed with 1 tsp. salt)
2 tablespoons vegetable oil
1/2 cup finely chopped onion
1 1/2 teaspoons minced garlic
1 tablespoon white pepper (or to taste)
1/4 cup chopped green onion
1/4 cup chopped celery leaves
1/4 cup chopped fresh cilantro

Steps:

In a medium size pot over low heat, simmer rice, water and salt for about an hour or so until rice is soft.
Marinate chicken in lime juice/salt for about 5 minutes.
In a skillet, heat oil and saute onion and garlic until tender; add white pepper and marinated chicken.
Cook, stirring for 10 minutes or so.
In small bowls, put 1 cup of heated rice broth and sprinkle with chicken, chopped green onion, celery leaves, and cilantro.
Serve.

Nutrition Facts : Calories 345.8, Fat 8.7, SaturatedFat 1.5, Cholesterol 96.8, Sodium 578.1, Carbohydrate 29.7, Fiber 1.7, Sugar 0.9, Protein 34.8

Khao Tom (Thai Rice Soup) image

Provided by erinbender

Categories Clear Soup

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

6 cups pork stock or 6 cups chicken stock
1 tablespoon minced fresh gingerroot
2 large shallots, minced and crushed
1 celery, chopped fine
1 stalk lemongrass, cut into 1 to 2 inch pieces
1 1/4 cups cooked rice
1/2 lb minced ground pork
2 tablespoons Thai fish sauce
1 tablespoon lime juice
1/2 bunch fresh cilantro, rough chop
firm tofu, cut into cubes (optional)
sliced scallion (optional)
1 sprig fresh cilantro, to taste (optional)

Steps:

In a large saucepan combine stock with gingerroot, shallots, lemon grass, rice and salt to taste.
Bring to a boil and simmer, stirring occasionally, for 20 to 30 minutes, or until soup is a porridge-like consistency.
Remove and discard lemon grass. Add the pork, cilantro, fish sauce and lime juice and simmer 5 minutes more.
Garnish with scallions and cilantro.