Thai 

Chicken & Rice Soup

Yield: 1 Gallon

Prep Time: 45 minutes

This is one of the most delicious soups I’ve tasted while traveling. Combining the sweet with savory as well as great acidic notes. Adjust any of flavor ingredient quantities to your taste.

INGREDIENTS:

½               Green cabbage, thinly sliced
½               Red cabbage, thinly
sliced
1½ Cups   Carrots, shredded
1Cup         Onion, shred with juice
2 Cups      Mayo
½ Cup       Sour cream
2T              Agave (or sugar)
½ Cup       Apple cider vinegar
1T              Dry Mustard
1½ T          Poppy seeds
                  Salt and pepper to taste

METHOD:

  1. Heat oil in stock pot or Dutch oven on medium high.

  2. Add onion and Jalapeno for 2 minutes. Add garlic, curry paste and ginger and sauté for 1 minute more, deglaze with white wine.

  3. Add stock and sweet potatoes, bring to boil then reduce to simmer for 8 minutes. Add chicken, coconut milk and milk. Simmer for 8 minutes more.

  4. Combine tamari, fish sauce and cornstarch mixing till smooth.

  5. Stir into soup, bring to boil then remove from burner, stir in cooked rice and honey.

 

Garnish

Chopped scallions and cilantro or substitue with chopped Italian parsley. Enjoy!

TIP:

  • You can use any leftover cleaned, cooked rotisserie chicken for this.

  • Always wear disposable gloves when removing the seeds and ribs from the hot peppers.

© 2019-2020 Chef Michael Barna | Wynnewood, PA 19096