Hubby's Tangy Chicken & Rice Soup by Tarsh73. A Thermomix <sup>®</sup> recipe in the category Soups on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Hubby's Tangy Chicken & Rice Soup

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Ingredients

6 portion(s)

Soup

2-4 cloves garlic, to taste
1 cm galangal root
2-3 cm ginger knob
2-4 chillies, deseeded, To taste
1/4 teaspoon sesame oil
1 stalk lemongrass, Cut into 3cm pieces
1 heaped teaspoon cumin ground
1 level teaspoon Chinese 5 spice
1 level teaspoon cinnamon ground, or 1 quill
4 Kaffir lime leaves
1 onion large, Use two if small. cut into quarters
4 heaped tablespoons thermomix vege stock
1 can tomato puree, Or purée your own first
1 litre water
1/2 cup medium grain white rice, Most white rices works but use less if using arborio as it is starchy
1 chicken breast, Cut into pieces roughly 1-2cm cubed
Handfull leaves Vietnamese mint leaves, 7-10 leaves or to taste
250 grams coconut milk
125 grams cherry tomatos
1 heaped teaspoon coriander ground

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6

40min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Alcohol-free Egg free Gluten free Lactose free Non-dairy Nut free Easy Low budget Australian Dinner Lunch Everyday Main course Starter Meat dish Rice dish

Recipe's preparation

Keep the measuring cup in the lid during this entire recipe (like I needed to tell you that!).

Add garlic, galangel, ginger, chilli, oil and lemongrass to bowl. Blend 5 seconds @ speed 7. Scrape down sides. Repeat.

Add onion and spices. Chop, 5 seconds @ speed 4.

Saute, 5 minutes, Varoma @ reverse speed 2.

Add stock, tomato puree and water. Bring to the boil, 10 minutes, 100 degrees @ reverse speed 2.

Add chicken and mint. Cook 15 minutes, 70 degrees @ reverse speed

Add cherry tomatos, mint and coconut milk. Cook 10 minutes, 70 degrees @ reverse speed 2.

Garnish with extra vietnamese mint leaves or curled spring onion. For the hot and spicy people add chopped fresh chilli from your garden (or someone else's) on top. Serve to the hungry hordes and hope there's enough left for lunch tomorrow!

Accessories you need

Spatula TM5/TM6
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Tip

This is an easy, filling and nutricious soup suitable for any time. It can be made with endless variation, as spicy as you like and is always a crowd pleaser in our house.

Serve with beer, cordial, wine, cider, water or pretty much anything wet and tasty. It goes especially nicely with mango, lime and mint granita ... but then almost anything does.

Don't be put off by the chilli ... my kids love this!! If you are worried use either weak chillies or just leave out and add chopped fresh chillies on top of yours!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.