Almost Thai chicken soup
This soup is full of flavor and lower in salt than canned soups.
This soup can be made quickly and easily with frozen brown rice and leftover chicken. With just a little slicing, mincing, and chopping, the soup is done and delicious.
While there is a little added salt to the whole recipe, the other flavors are strong, unlike some commercial chicken soups.
Servings: 4
Ingredients
- 4 cups low-sodium chicken broth
- 2 cups shredded cooked chicken
- 1-inch piece of fresh ginger, peeled and minced
- 1/2 teaspoon salt
- 1 cup cooked brown rice
- 3 cloves garlic, peeled and thinly sliced
- 2 shallots, peeled and thinly sliced
- 4 tablespoons vegetable oil for frying
- 2/3 cup coarsely chopped fresh cilantro
- 1/2 cup fresh basil, julienned
- 1 1/2 inches jalapeno, halved and thinly sliced
- Freshly ground pepper
Directions
- In a large soup pot, add the broth, chicken, rice, and ginger.
- Bring to a boil then simmer for about 15 minutes. Near the end of this time, add the jalapeño.
- In a small sauté pan, heat the vegetable oil over medium heat. Fry the garlic slices, stirring frequently until they are golden brown, then remove with a slotted spoon to drain on a paper towel.
- Fry the shallot slices, then remove with a slotted spoon and drain on a paper towel.
- Season the soup with pepper to taste.
- Top each bowl of soup with basil and cilantro, and enjoy.
Nutrition information (per serving)
- Calories: 252
- Total fat: 16 mg
- Saturated fat: 2 mg
- Trans fat: 0 g
- Cholesterol: 30 mg
- Sodium: 337 mg
- Total carbohydrate: 13 mg
- Dietary fiber: 1 mg
- Total sugars: 1 mg
- Protein: 14 mg