Thai-Style Chicken and Rice Soup

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This Thai-style chicken and rice soup is a beautifully fragrant dish that brings together the vibrant flavours of Southeast Asia in a single bowl. Infused with fresh ginger, garlic, and green curry paste, the broth is light yet deeply satisfying, while the addition of coconut milk provides a subtle, creamy finish. It is an excellent choice for a nutritious midweek dinner, offering a wonderful balance of aromatic herbs and zesty lime that creates a truly comforting eating experience.

As a high-protein meal, this recipe is as nourishing as it is delicious, using lean chicken breast and fresh mangetout to keep things healthy. The jasmine rice absorbs the spiced stock, making the soup hearty enough to serve as a main course. Whether you are looking for a quick homemade supper or a restorative lunch, this versatile dish is sure to become a seasonal favourite in your kitchen rotation.

Ingredients for Thai-Style Chicken and Rice Soup

1925ml chicken stock or low-sodium chicken broth (1925ml )
950ml de agua
1 tablespoon Thai green curry paste*
4 garlic cloves, coarsely chopped
1 (2-inch) piece peeled fresh ginger, coarsely chopped
1 teaspoon coriander seeds, crushed
2 cups loosely packed whole fresh coriander leaves plus 1/2 cup chopped (from 2 large bunches)
190g jasmine rice
350g boneless skinless chicken breast, thinly sliced crosswise, then slices cut lengthwise into thin strips, or 350g medium prawns in shell (31 to 35 per lb), peeled and deveined
1 (13- to 400g ) can unsweetened coconut milk, stirred well
110g snow peas, trimmed and cut diagonally into 1/4-inch strips
2 tablespoons Asian fish sauce
2 cucharadas de jugo de lima fresco
1 1/2 teaspoons salt, or to taste
Acompañamiento: gajos de lima

How to make Thai-Style Chicken and Rice Soup

Combine stock, water, curry paste, garlic, ginger, coriander seeds, and whole coriander leaves in a 3- to 4-quart saucepan, then simmer, uncovered, until ginger is softened, about 15 minutes. Pour through a paper-towel-lined sieve into a 5- to 6-quart heavy pot and discard solids. Stir rice into soup and simmer, uncovered, stirring occasionally, until tender, about 15 minutes.

Add chicken or prawns and poach at a bare simmer, uncovered, until just cooked through, about 3 minutes. Stir in coconut milk, snow peas, and fish sauce and simmer, uncovered, until peas are crisp-tender, about 2 minutes. Remove from heat and stir in lime juice, salt, and chopped coriander.

*Available at Asian markets, some specialty foods shops, and some supermarkets.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.