- Meat and poultry
- Popular chicken
- Easy chicken
- Quick chicken
It is worth going through the trouble of getting the harder-to-find ingredients in this recipe. Then you'll have them to hand and can make this delicious soup any time you'd like!
4 people made this
- 185g uncooked long grain white rice
- 2.8L water, divided
- 3 bone-in chicken breasts
- 4 kaffir lime leaves
- 1 stick lemon grass, chopped
- 5 spring onions, chopped
- 1 tablespoon chopped fresh garlic
- 350g chopped tomatoes
- 2 tablespoons fish sauce
- 6 fresh mushrooms, chopped
- 5 tablespoons chopped coriander
- 1 tablespoon chopped fresh red chillies
- 1 (40g) pack tamarind soup base
MethodPrep:15min ›Cook:45min ›Ready in:1hr
- Place the rice and 475ml of the water in a pot, and bring to the boil. Reduce heat to low, cover, and simmer 20 minutes.
- Pour the remaining water into a large pot, and bring to the boil. Place chicken in the pot. Stir in kaffir lime leaves, lemon grass, spring onions, garlic, tomatoes, fish sauce, mushrooms, coriander, red chillies and tamarind soup base. Cook chicken 30 minutes, or until juices run clear. Remove chicken from pot, debone, and chop. Return meat to the soup, and discard bones. Serve over cooked rice.
Tamarind soup base
Tamarind soup base is available online or in some Asian shops.
Reviews & ratingsAverage global rating:(3)
Reviews in English (2)
I love to take recopies and either alter them to suit my tastes or to what I already have in the kitchen. For this recipe I used everything the same but excluded the lime leaves and lemon glass because I did not have any on hand. I also served this over noodles and used left over whole roasted chicken cut up into pieces.It was great! The only concern: salt. I used Knorr Tamarind Soup Base (which I get at my local Vietnamese store) which has great flavor but is salty. The broth was a bit salty at first, but once I added the tomatoes and chicken the salt was absorbed for the most part. You could taste it and throw in a half a potato for a few minutes to absorb more of the salt – just be careful not to cook the potato to mush.This is much better than what they serve in many restaurants, it does not have that thick syrupy texture, plus you know it is fresh!-19 Jul 2007
This is a great soup. It was tough to find the Tamarind soup base, but it's a must for this recipe. Also, instead of adding the rice at the beginning, I cooked vermicelli noodles separate. Once the soup was ready, I put the noodles in bowls and added the soup to each bowl, and served.-28 Aug 2010