Food

Pad-Thai Inspired Soup

Soup is the ultimate food and no, I’m not taking feedback on that opinion. And while my family is saying its starting to get too warm for it, I don’t agree and will continue to feed them soup for as long as I can get away with it.

This is one of my favourites, it’s a pantry staple friendly chicken and rice soup that takes its inspiration from pad thai with absolutely no authentic quality to it. It’s endlessly riffable, the kind of thing you can skip, substitute, and add ingredient to with little chance of failure. I’ve made it with only rice, only chicken, with mushrooms and veggie stock for a vegetarian option.

Pad Thai Inspired Chicken and Rice Soup

4-5 chicken breasts (or thighs, both work)

1/2 onion (or 2 shallots)

4(+) cloves of garlic

6 c liquid (all broth, all water, half and half, run wild)

1/2 c white rice

1 tsp soy sauce

1tsp rice wine vinegar

2 tbs crunchy peanut butter

siracha to taste

1 inch fresh ginger + 1 tbsp sugar

cilantro, lime juice, green onion

  • in a large pot or dutch oven, add onion, garlic and chicken and cover with liquid. bring to a boil then reduce to a simmer and let cook for about 20 minutes or until chicken is cooked
  • remove chicken (shred and set aside), remove and discard onion, smash garlic into broth
  • bring broth up to a boil, reduce to simmer and add rinsed rice. let cook for 20ish minutes
  • chop ginger and cover with sugar and enough hot water to cover
  • when rice has cooked add soy sauce, vinegar, sriracha, and peanut butter. Stir in ginger and sugar water
  • return chicken to pot, let warm through
  • serve with lime juice, cilantro, and green onion

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