Rice soup with chicken
4 servings
30 minutes
Rice soup with chicken is a true symphony of Thai cuisine, embodying the harmony of tender rice, aromatic spices, and juicy chicken. This soup has a long history as a classic dish in Thailand, often served for breakfast or as a light dinner. The porridge-like texture of the rice makes it especially soft and warming, while ginger and garlic add subtle, spicy notes. Fish sauce adds depth of flavor, and fresh herbs—coriander and shallots—complete the composition with refreshing spiciness. This dish is perfect for those seeking comfort in food that warms and satisfies without heaviness. In Thailand, it is often served with additional condiments so everyone can adjust the taste to their liking.
1
Rinse the rice several times, pour it into a pot with water, and bring to a boil. Cook on low heat, gradually adding water as it evaporates, until the rice is porridge-like and about 1.5 liters of water remains.
- Rice: 100 g
2
In another large pot, heat the oil and sauté the minced garlic and ginger root. Add the chicken cut into small pieces, pepper, and fish sauce. Fry until the chicken is cooked. Add the onion, rice along with the water it was cooked in, mix well, and cook for a few more minutes.
- Vegetable oil: 1 tablespoon
- Garlic: 20 g
- Ginger root: 1 tablespoon
- Chicken breast fillet: 200 g
- Ground white pepper: 1 teaspoon
- Fish sauce: 3 tablespoons
- Onion: 0.5 head
3
Before serving, mix in the chopped coriander and shallots.
- Cilantro (coriander leaves): 1 tablespoon
- Shallot: 1 head
