Chicken and rice soups are among my favourites and this Tahi themed one with cilantro and lime is tasty! This soup starts out with some vegetables: onions, carrots and bell peppers, followed by garlic, ginger, turmeric and a touch of cayenne. Chicken broth and a can of coconut milk are added along with the chicken before bringing it to a boil to cook the chicken which is then removed and sliced or shredded before adding it back to the soup. The rice is also cooked in the soup before finishing it off with a splash of fish sauce along with lime juice, cilantro and green onions!
I like to make this recipe as a one-pot meal but you could cook the rice separately and add it to the soup to save 20 minutes of simmer time for the soup. You can also use precooked chicken to save even more time!
Note: I like this soup to be on the sour or tart side but you can add a tablespoon of coconut/pal/brown sugar to balance it out.
Cilantro Lime Chicken and Rice Soup
A light and tasty chicken and rice soup with cilantro and lime!
ingredients
- 1 tablespoon oil
- 1 cup onion, diced
- 1 cup carrot, diced
- 1 red bell pepper, diced
- 1 tablespoon garlic, grated/minced
- 1 tablespoon ginger, grated/minced
- 1/2 teaspoon turmeric (optional)
- 1/4 teaspoon cayenne (optional)
- 6 cups chicken broth
- 1 (14 ounce) can coconut milk (or 2 more cups of chicken broth)
- 1 pound boneless and skinless chicken breasts or thighs
- 1 cup jasmine rice (or other long grained rice)
- 1 lime, juice and zest
- 1 tablespoon fish sauce (or soy sauce)
- 1/4 cup cilantro, chopped
- 2 green onions, thinly sliced
directions
- Heat the oil in a large saucepan over medium heat, add the onion, carrot, and bell pepper, and cook until tender, about 10 minutes.
- Add the garlic, ginger, turmeric, and cayenne and cook until fragrant, about a minute.
- Add the broth, coconut milk, and chicken, bring to a boil, reduce the heat and simmer until the chicken is cooked through, about 20-30 minutes, before removing the chicken and slicing or shredding it.
- Add the rice and chicken, bring to a boil, reduce the heat and simmer until the rice is tender, about 20 minutes.
- Add the lime juice and zest, fish sauce, cilantro, and green onions and enjoy!
Option: Add 1 jalapeno, diced, along with the onions and carrots.
Option: Add 1 teaspoon poultry seasoning.
Option: Add 1 cup peas (fresh or frozen)
Option: Add a splash of hot sauce.
Option: Serve garnished with nam prik pao (roasted chili in oil).
Option: Replace the rice with noodles, reducing the cook time to about 10 minutes, or until the noodles are tender.
Option: Add 1 tablespoon coconut/palm sugar, or brown sugar, or white sugar. (To balance the tartness from the lime.)
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