This fragrant soup combines tender chicken, rice, and mushrooms simmered in a flavorful broth infused with Thai red curry paste, fish sauce, lime juice, and fresh herbs. Light yet comforting, the dish balances savory, citrusy, and gently spicy flavors for a vibrant soup that’s both satisfying and refreshing.
Combine broth, water, curry paste, dipping sauce, coriander seeds, and whole cilantro leaves in a 3-4 quart saucepan. Stir rice into soup and simmer, uncovered (stir occasionally), until tender, about 15 minutes.Add chicken and simmer uncovered until just cooked through. Add coconut milk, snow peas, and fish sauce and simmer, uncovered until peas are crisp-tender (about 2 minutes).Remove from heat and stir in lime juice, salt, and chopped cilantro.
Recipe Note
Blog post: https://www.lobels.com/thai-chicken-and-rice-soup-248
