August 19, 2013

thai-inspired chicken & rice soup.

remember that recipe i keep mentioning? here it is (finally)!
i used to make this soup all of the time a few years ago. like every week, all of the time. i guess we got sick of it, and then forgot about it? well, i lost the recipe awhile back and have had a hard time remembering where i found the original--but a few weeks ago, i found it! i make it a little differently (i omit some ingredients and make it even less labor-intensive) and have been wanting to share it with you. because it's oh-so-good.

this is a good soup for any time of the year. recently it's become our go-to sick soup. it's fresh and light, but comforting and pretty hearty at the same time.

thai-inspired chicken & rice soup
adapted from here.

ingredients for the soup
1 tablespoon olive oil
1 quart chicken stock (4 cups)
2 cups water
about 1 pound cooked chicken, either shredded or cubed (sometimes i just whatever i have on hand)
1 medium onion, diced
2 cloves garlic, crushed
2 teaspoons sea salt (plus more for serving)
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes (1 teaspoon if you like more of a kick to it)
1 large package mushrooms, roughly chopped
1 bunch cilantro, finely chopped with a small amount separated
1/4 cup lime juice
2 large handfuls of fresh baby spinach

ingredients for the rice
2 cups jasmine rice, rinsed thoroughly (or your choice of rice)
4 cups water (unless rice specifies different ratio)
1 teaspoon rice vinegar
small amount of chopped cilantro

pour olive oil into bottom of large stock pot and heat. sauté onions and garlic until clear, then add chicken, chicken stock, water, spices and salt. bring to a boil and then reduce heat, add mushrooms, cilantro and lime juice. allow soup to simmer for about 15-20 minutes.

combine rinsed rice, water, rice vinegar and cilantro in rice cooker. cook as directed.

when rice is done, throw the baby spinach into the soup and stir in until wilted.

to serve, spoon rice into bottom of bowls (the amount is up to you) and ladle soup on top. you can also serve rice in a small bowl on the side an allow each person to add rice as they go.



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