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Thai Chicken Soup

Source of Recipe

Lora Brody's "Plugged In", pg 257


Recipe Introduction

If you have a hankering for chicken soup with a twist, then try this beloved standard with an Asian air. This fills a 5-cup rice cooker, so if yours is smaller, cut the recipe in half. You can find short-grain jasmine rice (grown in Thailand) in the health food and gourmet stores.

List of Ingredients

1 cup jasmine or other short grain rice
2 cans chicken broth (14.5 oz)
1 cup water
2 1/2 pounds boneless skinless chicken breast or thighs, cut into 1" pieces
1 medium onion, coarsely chopped
2 cloves garlic, minced
1 piece fresh gingerroot, about 1x2", peeled & julienned
1/3 cup packed fresh coriander, leaves & stems snipped w/ scissors into 1/2" pieces
2 stalks lemongrass, tough outer leaves peeled, cut into 4" lengths & cut in half lengthwise
2 medium carrots, cut into 1" thick slices
Hot sesame oil, optional


Recipe

Starting with the rice and liquid, place all ingredients except sesame oil in the rice cooker. Program for SOFT, if possible. If this is not an option, you may have to repeat the cooking cycle at the end of the first cooking time if the rice is too hard and the chicken isn't cooked through. To serve, spoon into large bowls and sprinkle with a few drops of sesame oil. Serve 6 to 8



Source: LyndaMc994 WFD 2/9/01