Thai Chicken and Rice Soup

Name: Thai Chicken and Rice Soup
Yield: Makes 6 portions
Ingredients: 1 tsp grated fresh root ginger; 1 tbsp sunflower oil; 1 onion, finely chopped; 1 garlic clove, crushed; 150 g/5 oz cooked chicken breast, diced; 100 g/3½ oz long grain rice; grated zest and juice of ½ lime; 100 g/3½ oz button mushrooms, thinly sliced; 2 tsp runny honey; 2 tsp fish sauce; 350 ml/12 fl oz chicken stock; 1 lemongrass stalk, bashed; 2½ tbsp red Thai curry paste; 2 x 400 g/14 oz tins coconut milk

Preparation info

Makes
6
portions

Difficulty
Easy

Appears in

Real Food Kids Will Love

By Annabel Karmel

Published 2018

About

This soup is a meal in itself, with tender chunks of chicken and rice flavoured with Thai curry paste, lemongrass and lime. It’s a big favourite in my house.

Ingredients

1 tbsp sunflower oil
1 onion, finely chopped
1 garlic clove, crushed

Gluten-free
Microwave
Soup

Method

Heat the oil in a saucepan over a medium heat, add the onion, garlic and ginger and fry for 2 minutes, then add the curry paste and fry for 10 seconds. Add the coconut milk, chicken stock, lemongrass, honey, fish sauce and lime zest and juice. Bring to the boil, then reduce the heat and simmer for 5 minutes. Add the mushrooms and chicken and simmer for a further 5 minutes.

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