Soups Recipes - Chicken Rice Soup Recipe

Ingredients

• 2 lemon grass stalks, trimmed, cut into 3 pieces, and lightly bruised

• 15ml/1 tbsp fish sauce

• 90g/1/2 cup short grain rice, rinsed

• ground black pepper

• sea salt

• chopped coriander (cilantro) and 1 fresh green or red chili, seeded and cut into thin strips, to garnish

• 1 lime, cut in wedges, to serve

For the stock:

• 1 small chicken, about 900g/2lb

• 1 onion, quartered

• 2 garlic cloves, crushed

• 25g/1oz fresh root ginger, sliced

• 2 lemon grass stalks, cut in half lengthways and bruised

• 2 dried red chilies

• 30ml/2 tbsp fish sauce

Serves 4

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Method:

1. Put the chicken into a deep pan. Add all the other stock ingredients and pour in 2 liters/8 cups water. Bring to the boil for a few minutes, then reduce the heat and simmer gently with the lid on for 2 hours.

2. Skim off any fat from the stock strain and reserve. Remove the skin from the chicken and shred the meat with your fingers, or chop roughly using a sharp knife. Set aside.

3. Pour the stock back into the deep pan and bring to the boil. Reduce the heat and stir in the lemon grass stalks and fish sauce.

4. Stir in the rice and simmer, uncovered, for about 40 minutes. Add the shredded chicken and season with the black pepper and sea salt to taste. 

5. Ladle the piping hot soup into warmed individual bowls, garnish with chopped coriander and the thin strips of chili.

6. Put the lime wedges into a separate bowl and serve for squeezing over the soup if desired.

Note: Light and refreshing, this soup is the perfect choice for a hot day. In the great tradition of chicken soup recipes, it also acts as a wonderful pick-me-up when you are feeling low or a little tired.