For today’s Tasty Recipe, Erika sent me a link to a delicious sounding soup submitted by thekitchenpixie last September. The name was enough to rope me in: “Thai Chicken Soup with Cilantro-Infused Rice“. Who could possibly resist that?
The ingredients were simple (and I happened to have them all on hand), so yesterday I whipped up a batch.
I’ll give my verdict below. Meantime, here’s how you make it.
Here’s what you need.
Mushrooms, too. Forgot to put ‘em in there.
Begin by dicing up some chicken breast. I made the pieces a little on the small side.
Next, roughly chop an onion…
And a few stalks of celery. Mince up some garlic, too, while you’re at it.
Now heat some olive oil in a large pot.
Throw in the chicken, onions, celery, and garlic…
And stir them around for a minute or two.
Next, pour in 7 cups of water.
Then bring it to a nice simmer and leave it cooking for about 20 minutes.
Now comes the secret ingredient: lime juice! Who’d a thunk it? Pour it right on in there.
Next, thinly slice the mushrooms…
And throw them into the pot.
Next comes a whole buncha cilantro…
Stir it around and add 2 teaspoons of salt.
Next, add a good teaspoon of red pepper flakes.
*Note that this quantity does result in a nice, spicy (but not overpoweringly so) soup. If you’re a little frightened of the heat factor, add 1/2 teaspoon at first, then work your way up.
Stir it all together and allow this to cook for an additional ten minutes.
While that’s cooking, let’s make the rice! Pour 1 cup of rice into a saucepan…
Add 2 cups of water and a dash of salt.
Bring it to a slow boil, then reduce heat to a simmer and place on the lid. Leave for about 8 minutes.
With a couple minutes of cooking time remaining, throw in a couple of sprigs of cilantro…
…Then place the lid back on and cook for a couple more minutes.
Serve the soup in a bowl…
With the cilantro-infused rice on the side.
The idea is that you take a little rice…
And dump it into the soup.
Then, as you’re eating the soup, if you find it’s too spicy you can just dump in a little more rice to offset the heat.
I was pleasantly surprised at how delicious this soup was. I loved the ingredient list, but I wondered how flavorful it could be, cooking for such a short time. But honestly, the salt content is perfect…and the lime juice is absolutely delicious! It adds just a tiny bit of tang and dimension. The tomatoes are delicious, too—though they’re awfully hot right out of the pot.
The spice factor is all there—I think I’d back up to 1 teaspoon if I were serving it to kids or company whose spice tolerance was lower. But it was perfect for me.
This really was a treat, and it couldn’t have been easier!