This recipe is like a hug in a bowl. It’s fresh, fragrant yet so simple and, importantly, so delicious. This recipe for Fragrant Thai Chicken Soup with Rice and Cherry Tomatoes might sound a little bit out of your usual repertoire but it’s such a good one to have up your sleeve since it’s so easy. Poached chicken with aromatics like garlic, ginger, lime leaves makes a flavourful broth and juicy, tender chicken that works so well served over rice.
What you'll need to make this Thai Chicken Soup with Rice
Chicken (skinless chicken breasts work best but you could use thighs if that was all you had)
Chicken stock (a stock cube is fine but I really love the stock pots as a broth is the key part of the dish so you want it to taste great)Red onion
Ginger
Chilli
Garlic
Cherry tomatoes
Lime leaves (an underused ingredient in my opinion – they come from Thai limes and impart such a strong citrus flavour through the soup. You can buy them at most big supermarkets)
Coriander
Lime (use fresh limes, not the bottled stuff as it really isn’t the same)
Frequently Asked Questions
I like using a longer, finer grain such as Basmati for this recipe as I think it absorbs the broth nicely and it’s a softer grain so it sits nicely in a soup. You could use whatever rice you like though as it doesn’t cook in the soup, the soup just gets poured over the top so use what you like.
Yes you can definitely keep the broth for a few days in an airtight container in the fridge (once cooled). I wouldn’t recommend storing the soup with the rice mixed in as it can create a stodgy block at the bottom of the container which isn’t ideal.
Other recipes you might like
Sausage and White Bean Stew
Homemade Tomato Soup with Rice
Fish Goujons with Homemade Fries and Mushy Peas
Weeknight Sausage Pasta – One Pot
Creamy Courgette and Lemon Pasta
Fragrant Thai Chicken Soup with Rice and Cherry Tomatoes
A simple dinner with juicy chicken, burst cherry tomatoes in a flavourful Thai citrus soup. So good.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 2
Ingredients
For the soup
- 2 chicken breasts, skinless
- 1.5 litres chicken stock
- 1 red onion, finely chopped
- ½ inch ginger, grated
- 1 red chilli, finely chopped
- 2 cloves garlic, crushed
- 100g cherry tomatoes, halved
- 3 lime leaves
- 1 small bunch of coriander, stalks finely chopped separately
- 1 lime
To serve
- Thai basil
- Spring onion, chopped
- Red chilli, finely chopped
- Lime wedges
- Rice, to serve
Instructions
- Add 2 tablespoon olive oil to a pan and then add the chopped onion, garlic, ginger, chilli, tomatoes, lime leaves, finely chopped coriander stalks. Season well and sauté for 5 mins or so.
- Add the chicken breast and pour in the chicken stock. Very gently bring it to a simmer, this is essential for tender chicken. Once at low simmer, reduce the heat and cook gently for 10-15 minutes until the chicken is cooked through. Remove the chicken from the pan and slice into pieces.
- Add a squeeze of lime juice to the chicken stock. Taste and adjust seasoning.
- Spoon some rice into each bowl, top with 4 -5 slices of chicken breast and then spoon over both. Garnish with Thai basil, sliced spring onions, chilli and lime.
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