thai rice soup with chicken

thai rice soup with chicken

It was one of ‘those’ Mondays; very little in the cupboard and mouths to feed. What I did have however, was some Tilda Stir Fry Thai Green rice and one of Jo Pratt’s recipe cards from a recent cookalong. Using that as a starting point I knocked up a ten min din which was slurpy, filling and had that tickle of heat rolling through your mouth and leaving you with a warm feeling in your belly.

The Tilda rice helpfully skips all the pastes and mounds of herbs and spices, which gives it a real authentic taste. It may sound like a complete shill but I believe in the product – we’re all busy people and these kinds of ethical prepared foods give us handy shortcuts. Sometimes you have the time, and you can bash down a Thai paste and simmer the ingredients gently. Sometimes you don’t and that’s where these come in.

I decided to use a yaki soba style sauce to enrich the broth, and yanked courgettes and carrots from the garden for veg. However my coriander was looking decidedly ropey and attempting to go to seed, so rather than use the leaves I went for a coriander “bouquet garni”, tying some stalks together and leaving it in the soup to give out flavour as it cooks. I’d prefer to use the greenery but it’ll do in a pinch.

(PS. Note the oversize teacup serving dish. I really must get around to buying Chinese style soup bowls – I have the spoons but no bowls!)

Thai rice soup with chicken:

2 chicken breasts, diced

2 cloves garlic, finely sliced

1 litre chicken stock

1 tablespoon chilli dipping sauce

1 pack Tilda Thai Green Rice

1 medium carrot, cut into matchsticks

1 medium courgette, cut into matchsticks

Bunch of coriander stalks, tied into a bundle

1 small red onion, cut into rings

Sesame oil

For the yaki soba sauce:

100ml light soy sauce

1 tablespoon dark soy sauce

1 teaspoon sugar

1 teaspoon salt

  1. Get the yaki soba sauce on: put all the ingredients in a saucepan and bring to the boil. Whack down to low and allow to reduce gently until syrupy. Put to one side.
  2. Heat a little oil in a wok until smoking and add the chicken. Stir fry quickly until the chicken is white all over, then add the garlic. Fry for another 30 seconds and add the stock and chilli sauce.
  3. After bringing the stock to the boil add the carrot and rice. Continue to cook for another minute and then add the courgette, ½ the yaki soba sauce, coriander bunch and rice. Bring back to the boil and simmer for another few minutes until the chicken is cooked through. Taste to see if it needs more yaki soba sauce (if not this can be kept refrigerated for another day).
  4. Remove the coriander and serve in bowls, garnished with onion and a few drops of sesame oil.

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