My Recipe

Thai Roasted Vegetable, Chicken and Rice Soup


8 oz boneless skinless chicken breast
3 oz celery
4 oz canned straw mushroom
2 oz canned sliced bamboo shoot
1 cup cooked rice
2 (1½” long) fresh Thai red chili (thinly sliced) for garnish
5 to 6 sprigs cilantro (optional) for garnish

Chicken Marinade:

2 tsp fish sauce
2½ tsp water
1½ tsp cornstarch
1½ tsp oil

Roasting Ingredients:

2 oz lemongrass
2 oz galangal
8 lime leaf
4 (1½” long)Thai chili
1 bulb (2½ oz) garlic
4 oz shallot

Broth and Seasoning

7 cups water
1 chicken bouillon cube
1½ tsp or to taste fish sauce


  1. Preheat oven to 350°F.
  2. Rinse all roasting ingredients. Cut lemongrass into 1½” pieces. Cut off tips from garlic bulb. Remove skins from shallot and stems from chili.
  3. Wrap all roasting ingredients loosely in foil and place on a cookie sheet. Roast or bake for 20 minutes. Uncover foil and roast for another 15 minutes.
  4. Cut chicken into slices. Add marinade and set aside for about 30 minutes.
  5. Cut celery into 1/2” slices and bamboo shoot slices into strips.
  6. Cut straw mushroom into halves. Rinse and drain.
  7. Boil 7 cups of water in a wok or pot. Add roasted ingredients and bring to a boil. Cover and cook on medium heat for 15 minutes. Discard roasted ingredients. Add bouillon cube and rice. Stir to break up lumps of rice. Bring to a boil. Add celery, straw mushroom, bamboo shoot and chicken. Bring to a boil and cook for about 2 minutes or until chicken is cooked through. Add fish sauce. Stir and remove from heat. Serve in individual bowls and garnish with sliced chili and cilantro.

Nutrition value for 1/6 portion of recipe:

Calorie 159, Fat 3.3 g, Carbohydrate 21 g, Fibre 2 g, Sugar 2 g, Cholesterol 24 mg, Sodium 676 mg, Protein 12 g.