Thai Chicken Soup with Jasmine Rice and Ginger Recipe
This warming soup with chicken, jasmine rice and ginger is the Thai answer to our chicken broth with rice. A delicate stock, lots of herbs and a slightly citrusy aroma make it perfect for a cold or simply a chilly evening when you need a bowl of something soothing.
This Thai soup with chicken and jasmine rice is an Asian counterpart to homemade chicken broth – light yet satisfying, with a pronounced aroma of ginger and lemongrass. Rice cooked directly in the stock makes the soup gently creamy without any cream, while fresh coriander and lime give it citrusy brightness. It’s a bowl of food that both warms and refreshes, perfect for an off day.
Chef's tips
Make sure the rice cooks over low heat and stir it from time to time – otherwise it can stick to the bottom of the pot and burn the stock. Cut the ginger and lemongrass into larger pieces so they’re easier to fish out later; this way the soup will be aromatic, but no one will bite into a fibrous chunk on their spoon. Add fish sauce and lime at the end, after tasting – it’s easier to add a few drops than to rescue a soup that’s too salty or too sour.
How to serve
Serve very hot, with extra lime and a little fresh chili for those who like more heat. It’s perfect as a light yet filling after-work dinner or as an evening meal after a long flight when you want something warm but gentle. At my place this soup is a staple as soon as the first cold symptoms appear – I cook a whole pot for two days at once.
Ingredients
- boneless, skinless chicken thighs cut into small pieces - 400 g
- rice dry, rinsed - 80 g
- chicken or vegetable stock homemade or from a good-quality stock cube - 1.2 l
- fresh ginger cut into thin slices - 20 g
- lemongrass lightly crushed, can be replaced with lime zest - 1 stalk
- garlic lightly crushed - 2 cloves
- fish sauce or soy sauce - 2 tablespoons
- lime juice or to taste - 2 tablespoons
- carrot cut into thin half-slices - 1 piece
- onion cut into diagonal pieces - 3 piece
- fresh coriander chopped leaves - 3 tablespoons
- oil for sautéing - 1 tablespoon
- chili pepper finely chopped, optional - 0.5 piece
Preparation
- Heat the oil in a large pot over medium heat. Add the lightly crushed garlic cloves and ginger slices. Fry for 1–2 minutes, stirring, until fragrant but not browned.
- Pour in the stock, add the lemongrass stalk (lightly crushed with the handle of a knife) and the carrot. Bring to a boil, then reduce the heat and simmer for 5 minutes.
- Add the rinsed jasmine rice. Cook over low heat for 10 minutes, stirring from time to time so the rice doesn’t stick to the bottom.
- Add the chicken pieces. Cook for another 10–12 minutes over low heat, until the chicken is fully cooked and the rice is soft. The soup should be slightly thickened from the rice.
- Remove the lemongrass stalk and garlic cloves if you can find them easily.
- Add the fish sauce, lime juice and, if using, the chopped chili. Stir, taste and, if needed, season with more fish sauce or a pinch of salt.
- Finally, add most of the spring onion and coriander, reserving some for serving. Cook for 1 more minute and turn off the heat.
- Serve the hot soup in bowls, sprinkled with the remaining spring onion and coriander. You can serve extra lime wedges on the side.
Storage
Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat gently over low heat, adding a splash of water or stock, and bring just to a simmer without vigorous boiling so the chicken stays tender.
