Thai Chicken, Peanut, & Red Rice Soup Recipe

Thai Chicken, Peanut, & Red Rice Soup Recipe
When I discovered Thai red cargo rice, I wanted to find things to do with it because it is not only delicious, but a bit chewy and nutty. Red Cargo rice (also simply known as red rice) is a type of non-glutinous long grain rice and is unpolished, which retains more nutrients than white rice. You can find this rice at Asian grocery stores and also in some larger mainline grocery stores. Since it is popular in Thailand, I developed this luscious Thai Chicken, Peanut, & Red Rice Soup using Thai ingredients along with the rice. I cook red cargo rice in my Instant Pot, but you can soak it in water for an hour and cook it stovetop or steam it according to package directions.
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You can add your favorite ingredients such as green beans or other vegetables; clean out your fridge - leftover vegetables will taste good reheated in the curry broth. Thai food is trendy right now, and this dish will be popular with family and friends.

18 Servings

2 14 oz. cans unsweetened coconut milk, (or 13.5 cans)
1/4 cup Thai fish sauce
3 tablespoons palm sugar, or brown sugar
3 tablespoons Thai red curry paste
2 tablespoons ground lemongrass, (in the freezer section at Asian markets)
1 cup peanut butter, preferably chunky, but smooth is fine
6 kaffir lime leaves, torn

1 pound boneless skinless chicken breast halves, sliced thinly

8 cups chicken broth
6 cups cooked Thai red rice
1 8 oz. can bamboo shoot strips
1 large red bell pepper, quartered and sliced
2 large jalapeno pepper, halved and sliced (or green pepper for milder soup)

  1. Place the coconut milk, Thai fish sauce, palm sugar, red curry paste, lemongrass, and lime leaves into a large soup pot or Dutch oven.
  2. Stir well, bring to a boil, and add the peanut butter; stir until it is incorporated.
  3. Add the chicken strips and stir until white.
  4. When the chicken turns white, add the chicken broth, rice, and bamboo shoots. Stir well and bring to a boil; boil 5 minutes. Add the peppers, let cook 1 minute and serve.

    Thai red rice: Cook in the Instant Pot (2 cups rice, rinsed with cold water, 2 1/2 cups water, 1 teaspoon salt, and 2 tablespoons butter) on the rice cycle or 12 minutes. Or cook according to package directions.

    Amount Per Serving
    Calories 337 Calories from Fat 170
    Percent Total Calories From:
    Fat 50% Protein 16% Carb. 34%

    Nutrient Amount per Serving
    Total Fat 19 g
    Saturated Fat 10 g
    Cholesterol 17 mg
    Sodium 1000 mg
    Total Carbohydrate 29 g
    Dietary Fiber 2 g
    Sugars 0 g
    Protein 13 g

    Vitamin A 28% Vitamin C 62% Calcium 0% Iron 18%






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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.