Print

Fragrant Thai Chicken Soup with Rice and Cherry Tomatoes

Thai Chicken Soup With Rice in a beige bowl
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple dinner with juicy chicken, burst cherry tomatoes in a flavourful Thai citrus soup. So good.

Ingredients

Scale

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

  1. Add 2 tbsp 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.
  2. 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.
  3. Add a squeeze of lime juice to the chicken stock. Taste and adjust seasoning.
  4. 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.

Equipment

Find it online: https://desertislanddishes.co/thai-chicken-soup-with-rice/