What happens when you take the hot and sour flavors of Tom Yum Soup and combine it with the comforting Chicken & Rice?? You get a hearty filling soup bursting with flavor that will keep you full throughout the day!
Tom Yum Soup is a Hot and Sour Soup with origins in Thailand. The broth is packed with hints of lemongrass, lime, fish sauce and Galangal. There are many different varieties of this soup, some with clear broth while variations have coconut milk. When it comes to meat there are just as many options from fish, chicken or shrimp. Vegetarian versions as well as pork leg recipes are also found. Out of all of these regional recipes I doubt there is a chicken and rice version quite like this one. To make life easy and cost effective I used a Tom Yum Soup Paste so I didn’t have to buy a bunch of exotic ingredients. I garnish my soup with extra lime, cilantro and Fried Garlic to add a bit of crunch to the soup
I wanted to accomplish two things with this recipe. First I wanted to make a recipe that was lower in fat since I’ve been dealing with some gallbladder issues. Even though the soup is low in fat it is still incredibly filling and satisfying. My second goal was to create a soup that I could throw the ingredients into a pot and then set the burner to low and walk away. I chopped up the chicken and veggies, rinsed the miracle rice and tossed everything in the pot along with the chicken broth the tom yum soup paste and coconut milk.
Then I could just walk away or in this case go get 30 minutes of cardio in while the soup simmered away. When I came back in to check on the soup I checked for seasoning. I wanted a little more spice so I added an extra tbsp of Sambal Oelek. Once the chicken was fully cooked I added a bag of pre sliced cabbage mix and cooked it just long enough to wilt the cabbage. I wanted to have a texture contrast between the soft chicken and the crunchy cabbage. Another great thing about soups like this are that they get better on the second and third day making them ideal for meal prep.
I think that chicken thighs have a lot more flavor and stay moist longer. That being said I am keeping things lean and mean so I went with chicken breast. Whichever you choose I recommend getting boneless skinless and just slicing the chicken ahead of time. Shrimp would be another option or if you wanted to use an already cooked rotisserie chicken that would be fine as well. If using rotisserie chicken don’t add it in until the end so it doesn’t overcook.
Miracle Rice is a type of Shirataki noodle shaped like rice. It normally comes packed in a liquid solution and you will want to rinse under warm water for about 30 seconds then drain well. The Miracle Rice can be slightly chewy but if simmered in a sauce or broth it becomes more tender. As far as flavor there really isn’t one. The Miracle Rice acts as a sponge absorbing the flavor of the broth. So it’s really up to you to introduce the flavors you want. If you don't have Miracle rice you can always substitute riced Cauliflower.
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