Recipe – Chicken Soup with Rice

Healthy Low Fat  Recipe

This is a low fat chicken soup with a Thai influence.

Stock:

2 chicken thighs and legs or 2 larger chicken breasts
1 white onion, diced
2-3 large garlic cloves, crushed
1/2 teaspoon dried ginger
2 lemon grass stalks (optional)
2 dried red chilies

Soup:

2 lemon grass stalks (optional)
1 tablespoon fish sauce
1/2 cup short grain rice rinsed
Salt and ground pepper to taste
Fresh chopped flat leaf cilantro (about a handful)
1 finely chopped and seeded red chili to garnish
1 lime quartered to serve

Instructions: Place chicken in a large deep pan and add all the other stock ingredients. Cover with water. Bring to a boil and then reduce heat to low and simmer gently with the lid on for approximately 2 hours, until the chicken is tender and you have a rich stock.

Skim off any excess fat from the top of the stock, strain stock into a large bowl or pan and set aside. Remove the skin from the chicken and shred the meat into a separate bowl, set aside.

Flatten the lemon grass stalks using a rolling pin or the edge of a knife. Pour the stock back into a soup pan and add the lemon grass stalks, fish sauce and rice. Simmer uncovered over low heat for approximately 40 minutes. Add the shredded chicken after 30 minutes and season to taste with salt and pepper.

Slice and de-seed the chili. Chop into thin pieces. Be careful when handling chili and quickly wash your hands after as it can really sting. Serve the soup into warm bowls and garnish with a little chopped fresh chili and lime wedge.

* low fat

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