A friend of mine recommended these folks to me (he’s a rockin’ Chef) so I gave them a ring and they sent me a plethora of products to play with in the kitchen.  You know how much we love soup…and they do some really good soup!  We’ve decided to go with their Thai Chicken and Rice this week– the aromas of lemon grass, ginger, cilantro, and fragrant jasmine rice will fill your kitchen.  Hope you enjoy it as much as we did!

Serves 6-8

Ingredients:

  • 1 tablespoon vegetable oil
  • 1 clove garlic, chopped
  • 1 tablespoon peeled and chopped fresh ginger
  • 1 1/2 ounces Fond de Poulet Gold® dissolved in 5 1/2 cups hot water
  • 1 cup jasmine rice (uncooked)
  • 4 cups shredded (thinlly sliced) Napa cabbage
  • 1/2 cup peeled and coarsely grated (or julienned) carrots
  • 1/2 cup thinly sliced celery
  • 1/4 teaspoon dried red pepper flakes
  • 1/2 pound boneless skinless chicken breasts, sliced across the grain in 1/4-inch strips
  • 2 tablespoons finely chopped lemon grass
  • 2 tablespoons chopped cilantro
  • Salt and ground black pepper
  • 2 green onions, trimmed and sliced diagonally (about 1/2 cup)
  1. Warm the oil in a soup pot over medium-low heat. Add the garlic and ginger and cook, stirring, for 2minutes (do not allow the garlic and ginger to brown).
  2. Add the dissolved Fond de Poulet Gold®, increase the heat, and bring the liquid to a boil.
  3. Add the rice, reduce the heat to medium, and simmer for 5 minutes.
  4. Stir in the Napa cabbage, carrots, celery, pepper flakes, chicken, lemon grass, and cilantro. Bring thesoup back to a simmer and cook, stirring occasionally, for 10-12 minutes, until the rice and vegetableare tender and the chicken is cooked through. Season to taste with salt and pepper, and serve the soupgarnished with sliced green onions.

 

 

Soup of the Week is brought to you by Sunset and Savor the Central Coast


 Click Here for More Soups of the Week