Down-Home-Style Thai Chicken Soup

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6 servings Easy
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Ingredients (15)

  • 3 Tbsp. butter, divided
  • 1 white or yellow onion, diced large
  • 2 c. sliced okra
  • 3 carrots, peeled and sliced
  • 1 celery rib, sliced
  • 3 cloves garlic, chopped
  • Generous handful Thai basil leaves, shredded
  • 10 ripe tomatoes, cored, seeded, and diced; or 1 24-oz. box No Salt Added diced tomatoes (I prefer Pomi)
  • 2 c. chicken stock
  • Juice of 1 lime
  • 2 chicken breasts cut into bite-sized pieces
  • 1 c. pre-cooked rice
  • 1 12-oz. can coconut milk
  • Salt-n-pepper
  • Hot sauce to taste (check out www.aefoods.com for some excellent all-natural varieties)

I invented this after being given an SUV-load of okra that I had no idea what to do with.

Instructions

  1. 1Melt 2 tbsp. of the butter in a stew pot over medium heat. Add the onions, okra, carrots, and celery. Sauté until the onions are translucent. Salt and pepper.
  2. 2Add the garlic and basil to the pot and saute 2-3 minutes more. Add the tomatoes, chicken stock, and lime juice. Raise the heat and bring to a vigorous boil, then reduce heat to medium low. Let simmer 35-45 minutes. (Add more broth or water a couple tbsp. at a time if it starts to get low.)
  3. 3Meanwhile, melt the remaining tbsp. of butter in a separate pan. Season the chicken pieces generously with salt and pepper, then brown them in the pan over medium heat.
  4. 4Add chicken and rice to the pot. Cook 10 minutes more.
  5. 5Add the coconut milk, and salt to taste. Cook until heated through and serve. Remember to pass hot sauce around at the table.
  6. 6If you enjoy this recipe, you can find more on my blog: http://thechickenlesskitchen.blogspot.com/ Thanks for reading!
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