Thai Chicken Soup
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 125 grams Basmati rice
- 2 tsps freshly grated ginger
- 1 red chili pepper (finely chopped)
- 700 milliliters Chicken broth
- 400 milliliters Coconut milk (unsweetened, canned)
- 2 Tbsps Fish sauce
- 2 Chicken breasts
- 100 grams soybean sprout
- Limes (juice)
- salt
- Sambal oelek
- 1 Tbsp finely chopped Basil
- Basil (for garnish)
Preparation steps
1.
Rinse rice thoroughly under running water, boil rice in a pot with about twice the amount of lightly salted water, cover and simmer over low heat for about 20 minutes. Let rest.
2.
Boil ginger, chile pepper, chicken broth, coconut milk and fish sauce in a pot, reduce heat and simmer for 8-10 minutes.
3.
Cut chicken breasts into thin slices, add to the soup and let rest for about 8 minutes.
4.
Rinse sprouts and drain.
5.
Season soup with lime juice, salt and sambal oelek.
6.
Finely chop basil, stir into the soup and serve with sprouts, rice and basil leaves in a bowl.
