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Thai Style Chicken Vegetable and Rice Soup

Thai Style Chicken Vegetable and Rice Soup

Featuring Custom Culinary® Thai Style Vegetable Broth, Thai Style Vegetable and Rice Soup consists of lime, red chilies, shiitake mushrooms, chicken, lemongrass seasoned jasmine rice, bean sprouts, and green onions. Exotic ingredients are brought together to add intense flavors in a familiar application.

Made with

Chef's Tip

Any protein, vegetable or tofu of choice may be substituted for chicken.

What You'll Need

Yield: 1 1/2 gallons

Amount Ingredients
3 qts. Custom Culinary® Thai Style Vegetable Broth
2 Tbsp. Lime Juice
8 ea. Fresh Red Chilies, Seeded and Sliced Thin
10 oz. Shiitake Mushrooms, Sliced Thin
16 oz. Chicken Thigh, Boneless, Skinless, Cooked in Chicken Broth, Shredded, Chilled
1 qt. Lemongrass Seasoned Jasmine Rice, Prepared, Hot (see subrecipe)
12 oz. Fresh Bean Sprouts
1 cup Green Onions, Chopped Fine
2 cups Fresh Cilantro Sprigs
  Lemongrass Seasoned Jasmine Rice (SUB RECIPE)
2 cups Jasmine Rice
28 oz. Water
1 ea. Lemongrass stem, bruised, cut into I inch lengths
3 ea. Makrut lime leaves, torn
4 ea Thick slices of ginger, peeled

Preparation

  1. Combine rice, water, lemongrass, lime leaves and ginger in a sauce pan and bring to a boil over high heat.
  2. Reduce heat to low and cook covered for 12-12 minutes or until rice is tender.
  3. In a 2 gallon pot over medium high heat, bring the Thai Style Vegetable Broth to a simmer.
  4. Add lime juice, chilies, and shiitake mushrooms.
  5. Simmer 4-5 minutes.
  6. Add chicken meat and simmer 3-5 minutes.
  7. To serve, place 2 Tbsp. of hot lemongrass jasmine rice in a 10 oz bowl.
  8. Add 6 oz. of hot Thai Style Vegetable Broth mixture.
  9. Garnish with 3/4 oz fresh bean sprouts, green onions, and cilantro.