Thai Chicken Soup
This is the ramen-inspired soup that you make when you need a big warm hug. It’s a touch spicy, yet smooth and creamy. We swap out the noodles for protein-and-fiber-packed RightRice.
1 package Thai Curry RightRice
4 cups chicken stock with 1 ⅓ cup reserved to cook the rice
16 oz. can of full fat coconut milk
2 Tbsp. chopped lemongrass
1 Tbsp. minced garlic
1 jalapeño, thinly sliced
4 lime leaves
1 Tbsp. fish sauce
1 tsp. black pepper
1 tsp. salt
1 lb. skinless, boneless chicken breasts left whole
1 cup mushrooms
1 cup red bell pepper,
cut into ¼-inch cubes
2 cups mung bean sprouts
½ cup cilantro leaves
¼ cup sliced green onions
1 lime, sliced into 8 wedges
Prepare the Thai Curry RightRice according to package directions, replacing the water with the chicken stock.
While the rice is cooking, make the eggs. In a small saucepan, bring water to a rolling boil on medium high heat, slowly add the eggs with a slotted spoon. Boil for 8 minutes. Remove the eggs from the hot water and let sit in cold water.
In a large stock pot pour in the remaining chicken stock and coconut milk. Then add the lemongrass, garlic, fish sauce, jalapeño and lime leaves. Stir and bring to a boil on medium heat, about 5 minutes.
Once the broth is boiling, add the whole chicken breasts. Turn down the heat to low and cover the pot. Let the chicken poach in the broth for 15 minutes.
Take the cover off and remove the lime leaves with a spoon. Add mushrooms and cook in the broth for 5 minutes. Season the broth with salt and pepper.
Remove the chicken breasts from the stew and cut into ¼-inch-thick slices on a clean cutting board.
Peel the eggs and cut each egg in half.
To serve, ladle the broth equally into 4 bowls, and spoon the rice into the middle of each bowl. Fan out 4 slices of chicken and garnish with the eggs, fresh red bell peppers, mung bean sprouts, cilantro leaves, and green onion. Serve with a slice of lime.