Thai-style Chicken & Rice Soup

Prep Time: 25 min
Cook Time: 45 min
Serves: 10

In Thailand, soup is served with a meal and not as a starter course as it usually is in Western meals. There are many, many versions of this simple Thai soup that often uses both leftover rice and chicken. This type of soup is also popular in Thailand for breakfast. Fresh mint or cilantro also go well in this soup.


1 lb (0.5 kg) boneless, skinless chicken breast(s)
1 cup (250 mL) jasmine rice (preferably brown)
6 cups (1.5 L) water
4 cups (1 L) low-sodium chicken broth
1/2 tsp (2.5 mL) hot red chili pepper flakes, crushed or flakes
1/4 tsp (1.25 mL) white pepper, ground
1 tsp (5 mL) fish sauce
2 Kaffir lime leaves
2 tbsp (30 mL) lemongrass, fresh, finely minced
2 cups (500 mL) leek(s), white and light green part only, sliced
1 cup (250 mL) mushrooms, sliced
1 cup (250 mL) red pepper(s), chopped
1/4 cup (60 mL) shallots, minced
2 tbsp (30 mL) ginger, fresh, minced
1 tbsp (15 mL) lime juice
1/2 tsp (2.5 mL) salt
1 cup (250 mL) green onion(s), sliced
10 sprigs celery leaves
1/2 cup (125 mL) peanuts, dry roasted, chopped


1 Cut the bottom 2 inches (5 cm) of the lemongrass stalk and peel off outer layer before mincing. Heat a large soup pot on medium-high. Cut chicken into bite size pieces ½ inch (1.25 cm) square and add to pot.
2 Add the rice, cold water, chicken broth, red chili pepper flakes, white pepper, fish sauce, kefir lime leaves and lemongrass to the pot. Cover and bring to a boil.
3 Add mushrooms, red pepper, shallots and ginger to the soup. Reduce heat, keep covered and simmer until rice is tender – about 45 minutes.
4 Season the soup with lime juice and salt.
5 To serve, ladle chicken into bowls and garnish with green onion, a few celery leaves and the chopped peanuts.