Hearty Thai Soup

Name: Hearty Thai Soup
Yield: 4 serving(s)
Ingredients: 1 onion,thinly sliced; ½ lb (225 g) boneless, skinless chicken thighs, thinly sliced; 2 tbsp (30 ml) vegetable oil; 1/2 cup (100 g) parboiled long-grain rice; 1 cup (250 ml) coconut milk; 1 cup (100 g) snow peas, trimmed; 2 carrots, thinly sliced; 2 shallots, thinly sliced; 1 garlic clove, chopped; 1 lemongrass stalk, crushed; 2 tsp (10 ml) fresh ginger, chopped; 4 cups (1 litre) chicken broth; ½ lb (225 g) large shrimp, 16-20, peeled and without the tail; 2 tbsp fresh cilantro leaves

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Servings 4
Freezes Yes

Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

Ingredients

- 1 onion,thinly sliced
- ½ lb (225 g) boneless, skinless chicken thighs, thinly sliced
- 2 tbsp (30 ml) vegetable oil
- 1/2 cup (100 g) parboiled long-grain rice
- 1 cup (250 ml) coconut milk
- 1 cup (100 g) snow peas, trimmed
- 2 carrots, thinly sliced
- 2 shallots, thinly sliced
- 1 garlic clove, chopped
- 1 lemongrass stalk, crushed
- 2 tsp (10 ml) fresh ginger, chopped
- 4 cups (1 litre) chicken broth
- ½ lb (225 g) large shrimp, 16-20, peeled and without the tail
- 2 tbsp fresh cilantro leaves

Preparation

- In a large skillet over medium-high heat, brown the onion and chicken in 1 tbsp (15 ml) of the oil. Add the rice and coconut milk. Season with salt and pepper and mix well. Cover and cook over low heat until the liquid has been absorbed. Keep warm.
- Meanwhile, in a large saucepan over medium-high heat, soften the snow peas, carrots, shallots, garlic, lemongrass and ginger in the remaining oil, stirring constantly. Add the chicken broth and bring to a boil. Add the shrimp and continue cooking for 2 minutes.
- Divide the rice mixture among 4 bowls. Ladle the broth with vegetables and shrimp over the rice and garnish with cilantro.

Hearty Thai Soup

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