Chicken and Rice Soup with Lemongrass and Cilantro

Chicken and Rice Soup with Lemongrass and Cilantro

Yield: 8 servings

  • 1 (3-4 pound) chicken, wings and legs removed and reserved (this will help the chicken fit better in the pot)
  • Salt
  • 1 2oz lemongrass stalk, tough ends trimmed, peeled of tough outer leaves
  • 3 tablespoons neutral cooking oil
  • 2 medium yellow onions (or 1 giant torpedo onion), thinly sliced
  • 5 garlic cloves, finely chopped
  • 2 thai bird chilis, cut in half, seeds left in
  • 3 tablespoons ginger, peeled and finely chopped
  • 1 ½ cups short grain brown or white rice
  • 1 tablespoon ground turmeric
  • 1 cup white wine
  • 3 qt chicken stock
  • 2 cup roughly chopped carrots
  • 2 cup roughly chopped celery
  • 1 bunch cilantro, leaves and tender stems chopped
  • Sliced fresh red chili and sliced scallions for garnish

Step 1:

Season the chicken all over with salt and let sit at room temperature while you start the soup. Cut the lemongrass stalk in half lengthwise, thinly slice it, then chop the slices as finely as you can manage, set aside. In a large pot, heat the oil over medium heat, when hot, add the onions and a big pinch of salt and cook, stirring occasionally until translucent, about 10 minutes. Add the garlic, chilis, lemongrass, and ginger, stir and cook until very fragrant, about 5 minutes. Add the turmeric and the rice, stirring to coat the rice in oil, add the white wine and cook for 3 more minutes. 

Step 2:

Turn the heat to high, add the chicken stock and bring to a boil. Turn the heat back down to medium and carefully add the chicken, legs and wings, making sure all of the meat is covered with liquid (you can add water to make sure of this.) Cover the pot with a lid, leaving the lid cracked open about 1 inch, and simmer over medium low until the chicken is cooked through, about 20-25 minutes. (Reduce the heat to low if necessary, you want to keep it at a low simmer to ensure the chicken stays tender.) Transfer the chicken to a large bowl.

Step 3:

Add the carrots and celery, and continue to cook over medium heat until the rice, carrots and celery are all tender, about 25 more minutes. When the chicken is cool enough to handle, discard the chicken skin and tear the meat into bite-sized pieces, discarding the bones.

 

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