World Cuisine

Minty Chicken and Rice Soup

cook 30 mins
  • 2 tablespoons olive or argan oil
  • 2 onions, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 1 teaspoon coriander seeds
  • 2 teaspoons dried mint
  • 300 g (10 oz) skinless chicken breast fillets, cut into thin strips
  • 100 g (3 1/2 oz) medium grain white rice, such as paella, rinsed and drained
  • 2 teaspoons tomato purée
  • 1 teaspoon sugar
  • 1.5 litres (2 1/2 pints) hot chicken stock
  • salt and pepper
  • small bunch of mint, finely shredded, to garnish
  • lemon wedges, to serve (optional)
  • Heat the oil in a heavy-based saucepan, stir in the onions, chilli and coriander seeds and cook for 2–3 minutes. Add the dried mint and chicken and cook for 2 minutes, stirring to coat well.
  • Stir in the rice, then add the tomato purée, sugar and stock. Bring to the boil, then reduce the heat and simmer for 20–25 minutes until cooked through.
  • Season, garnish with the shredded mint and serve with lemon wedges to squeeze over, if liked.
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