Fragrant Thai Chicken Soup with Rice and Cherry Tomatoes
A simple dinner with juicy chicken, burst cherry tomatoes in a flavourful Thai citrus soup. So good.
Servings: 2 servings
Ingredients
For the soup:
- 2 chicken breasts skinless
- 1.5 litres chicken stock
- 1 red onion finely chopped
- ½ inch ginger grated
- 1 red chilli finely chopped
- 2 cloves garlic crushed
- 100 g cherry tomatoes halved
- 3 lime leaves
- 1 small bunch of coriander stalks finely chopped separately
- 1 lime
To serve:
- Thai basil
- Spring onion chopped
- Red chilli finely chopped
- Lime wedges
- Rice to serve
Instructions
- Add 2 tbsp olive oil to a pan and then add the chopped onion, garlic, ginger, chilli, tomatoes, lime leaves, finely chopped coriander stalks. Season well and sauté for 5 mins or so.
- Add the chicken breast and pour in the chicken stock. Very gently bring it to a simmer, this is essential for tender chicken. Once at low simmer, reduce the heat and cook gently for 10-15 minutes until the chicken is cooked through. Remove the chicken from the pan and slice into pieces.
- Add a squeeze of lime juice to the chicken stock. Taste and adjust seasoning.
- Spoon some rice into each bowl, top with 4 -5 slices of chicken breast and then spoon over both. Garnish with Thai basil, sliced spring onions, chilli and lime.