The Pioneer Woman Tasty Kitchen
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Thai Chicken Soup with Cilantro-Infused Rice

5.00 Mitt(s) 7 Rating(s)7 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 5

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Level: Easy

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Description

Patrons who tried this soup as a side at lunch came back for dinner and lunch everyday as long as it was available. But take my word for it, try it.

Ingredients

  • 1 Tablespoon Olive Oil
  • 2 whole Onion (yellow Or Some Mild Variety) Rough Chopped
  • 1 pound Boneless Skinless Chicken Breast, Cut Into Bite-Sized Pieces
  • 1 clove Garlic, Minced
  • 5 stalks Celery, Chopped
  • 2 teaspoons Salt
  • 7 cups Water
  • 1 pint Cherry Tomatoes
  • 1 package (6 Oz. Package) Mushrooms, Rough Chopped (your Choice Type Of Shroom)
  • 1 teaspoon Crushed Red Pepper Flakes
  • 1 bunch Cilantro, Finely Chopped
  • ¼ cups Lime Juice
  • 1 cup Rice
  • 2 cups Water (for Rice)
  • 2 sprigs Cilantro (for Rice)

Preparation

Pour the oil in the bottom of a large pot. Toss in the chicken, onions, garlic, celery, salt, and the 7 cups of water. Bring to a boil, then reduce to a simmer. Simmer for 20 minutes or until the chicken is cooked all the way through.

Toss in the tomatoes, mushrooms, red pepper, chopped cilantro, and lime juice. Cook for 10 more minutes.

In a separate pan, place the rice, the 2 cups water, and a dash of salt. Bring to a boil, then cover and reduce heat to low. Cook for about 10 minutes, then place the 2 cilantro sprigs on top of the rice, cover and let steam for 4 more minutes.

Serve in deep bowls with side cup of rice. Ladle rice in a little at a time, more if the spice is a little much for you.

Eat hearty, y’all!

8 Comments

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karenklasi on 8.5.2010

I made this tonight with Bok Choy instead of celery, and loved it. I’m sure texasebeth is right–I can’t wait to have it for lunch tomorrow!

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Mahyleona on 7.9.2010

This reminds me very much of a pork soup I tried in Thailand. The soup I tried was very simple with chunks of pork and some kind of greens (maybe cilantro) in a slightly spicy broth. We put some rice on our plate and then spooned some of the soup on top. Delicious! I can’t wait to try this recipe!

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thekitchenpixie on 6.22.2010

Shalomseeker is right guys, I meant to type teaspoons NOT Tablespoons. I make the soup from memory and eyeball my ingredients each time,so I hadn’t noticed. Thanks for pointing it out SS.

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shalomseeker on 3.9.2010

Oh mercy. I love Tom Yum Gai soup, and this was incredibly similar to what I normally purchase…with lots more for lots less $! SO yummy. Thank you for posting it! I will be making this again, and soon! (P.S. I used only 2 *teaspoons* of salt and found that to be plenty.)

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texasebeth on 3.6.2010

oh, and I found it even better as left-overs. I just dumped the small amount of left over rice into the soup and microwaved it. Man, it was awesome! Letting it sit for a day just made the spices mix even better.

7 Reviews

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lvenable on 12.19.2010

This is absolutely delicious! So good for a cold night. Thanks so much for sharing!

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klorsch on 11.4.2010

Excellent soup. We were both surprised with how flavorful it was, and so easy too! I will definitely make this soup again.

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pharmamom on 9.20.2010

This soup was outstanding. My husband couldn’t believe all of the flavor from “just water and red pepper flakes”. I had some leftover coconut rice from dinner the night before and it paired wonderfully with the thai influences..

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bluetxsky on 6.25.2010

This has become a regular in my kitchen; it’s simple, flavorful and filling! I tweak the recipe slightly – I’m a vegetarian, so I just substitute some TVP chunks or a meat analog for the chicken. It also works well in the crockpot. I’ve made this with coconut rice, too, and the creamy coconut adds balances out the spicy flavor of the soup (husband likes it spicy, so I often add more than called for in the recipe!).

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sheori on 5.28.2010

Loved this recipe and have to make it again soon. Very flavorful!

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