About this recipe: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!
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
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep: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.