Kim's Kitchen

Thai Chicken Soup

• 1-2 C. Cooked White Rice*
• 3 T. Butter
• 1 C. Shredded Carrot
• 1/4 tsp. Ground Ginger
• 1/4 tsp. Ground Cinnamon
• 1/4 tsp. Ground Cloves
• 1/4 tsp. Paprika
• 1/4 tsp. Salt
• 2 C. Chicken Broth
• 15 oz Unsweetened Coconut Milk
• 1/2 Bunch of Cilantro, Finely Chopped
• 2-2 1/2 C. Cooked Chicken Breast, Diced
• 1 T. Soy Sauce
• 2 T. Lime Juice

Cook your rice according to the directions on the package and set aside. (Long Grain, Medium Grain, Short Grain, Jasmine Rice, Basmati, Minute Rice - any rice works) *If you want this dish to be more of a "soup" use 1 Cup Cooked White Rice, but if you want it more like a "stew" (as seen in the picture) use 2 Cups Cooked White Rice. Either option is delicious.

Add Butter, Carrots, Ginger, Cinnamon, Cloves, Paprika and Salt to a large soup pot and cook over medium heat until the carrots are soft and becoming really yummy smelling.

Turn heat to low and stir in Chicken Broth, Coconut Milk, Cilantro, Chicken Breast, Soy Sauce & Lime Juice. Simmer, stirring occasionally, until everything is warmed through. (About 10 minutes)

Gently fold in rice and serve.

A lot of Thai food is pretty warm and there isn't a heat element in this soup. It's warm, but in a different way. If you want to add some heat to it, go for it - just taste as you go.

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