real-time-recipes

Thai Rice Soup

December 16

This Thai Rice Soup is pure comfort in a bowl, with vibrant, zesty flavors that will transport you straight to the streets of Bangkok. The balance of ginger, lemongrass, and lime gives it that refreshing kick, while the tender chicken and fragrant broth warm you from the inside out. The heat from the Thai Bird’s Eye chillies can be adjusted to your spice tolerance, and don’t skimp on the fresh herbs—mint and coriander are key for that final burst of freshness. It’s a simple, yet elegant dish that’s perfect for any day you need a little tropical escape.

Serves 4
35 mins

Method

1. First get the chicken stock into a pan. Slice half of the ginger, chilli and lemongrass and add to the pot. Peel the zest off a lime then bring to a boil, and season with the 25ml of the fish sauce. Turn down to a simmer whilst you prepare the rest of the dish.
2. Finely chop the remaining ginger, chilli and lemongrass and place into a bowl. Grate in the garlic and add the remaining fish sauce. Chop the chicken thighs into inch pieces and add to the bowl along with a pinch of turmeric and mix everything together.
3. Get a wok over a high heat and add the oil followed by the chicken pieces. Cook, stirring, until the chicken is golden brown and cooked through.
4. Scoop the aromatics from the broth and discard, then add the rice to the broth and warm through for at least 5 minutes.
5. To finish, slice the red onion finely and season the broth with some white pepper, soy sauce, sesame oil, lime juice and some extra fish sauce if needed.
6. Add the rice and broth to your bowls then top with the chicken, followed by the sliced onions. Garnish with extra sliced red chillies, if you can handle them!, and lots of coriander and mint.

6 cups good chicken stock

2-inch piece of fresh ginger

2 stalks lemongrass

1 lime (juice and peeled zest)

2-4 Thai Bird’s Eye chilies (depending on your spice tolerance)

3.5 oz fish sauce, plus extra to season

3 cloves of garlic

Pinch ground turmeric

6 chicken thighs, cut into bite-sized pieces

17.5 oz cooked white rice

Pinch white pepper

2 tbsp light soy sauce

1 red onion

Sesame oil, to serve

Handful of coriander leaves

Handful of mint

1.5 ltrs good chicken stock

2 inch piece of fresh ginger

2 lemongrass stalks

1 lime, juice and peeled zest

2 – 4 Thai Birds Eye chillies – depending on your spice tolerance!

50ml fish sauce, plus extra to season

3 cloves of garlic

pinch ground turmeric

6 chicken thighs, cut into bite sized pieces

500g cooked white rice

pinch white pepper