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Wild Rice Organic Chicken Soup with Lemongrass
This soup has a Thai influence and is made with fresh homemade organic chicken stock.
Note: If you can’t find lemongrass in the specialty section of your supermarket or specialty store, you can omit.
Ingredients for Stock:
2 organic chicken thighs and legs or 2 larger organic chicken breasts
1 organic onion, diced
2 organic garlic cloves, crushed
1 oz of fresh grated organic ginger or ½ teaspoon dried ginger
2 lemon grass stalks
2 dried red chillies
Ingredients for Soup:
2 lemon grass stalks
1 tablespoon Thai fish sauce
½ cup short grain organic rice rinsed
Organic salt and ground pepper to taste
Fresh chopped cilantro (about a handful)
1 finely chopped and deseeded red chilli to garnish
1 organic lime quartered to serve
Instructions:
Put the organic chicken into a large deep pan and add all the other stock ingredients. Cover with water. Bring to a boil. Reduce heat to low and simmer gently (lid on) for approximately 2 hours, until the chicken is tender and you have a rich stock.
Skim off any excess fat from the top of the stock, strain the stock into a large bowl. Set aside. Remove skin from the organic chicken. Shred the meat
into a separate bowl, set aside.
Flatten the lemon grass stalks using a rolling pin or the edge of a knife. Pour stock back into a soup pan and add the lemon grass stalks, fish sauce and organic rice. Simmer uncovered over low heat for approximately 40 minutes. Add shredded chicken after 30 minutes and season to taste with organic salt and pepper.
Slice and deseed the chilli. Chop into thin pieces. Be careful when handling chilli. Quickly wash your hands afterwards. Serve soup into warm bowls and garnish with a little chopped fresh chilli and lime wedge.
Let us know what you think!
