This is the kind of soup I love. It's fragrant, brothy, and—most importantly—really simple to put together. This recipe from Food and Wine is essentially just a rice soup, but instead of coming out as distinct grains, the rice gets sticky and develops a porridge-like consistency. It doesn't have a muted, bland flavor, though. The ginger helps lighten every bite. It's almost like a quick version of Hainanese chicken rice—it will clear your sinuses, and warm your soul.
When I first sat down with a bowl, I gathered up every hot sauce I had in the fridge, thinking the spice would really work here. My conclusion: it doesn't need hot sauce. Even Sriracha took away from the soup.
The only thing that really helps is having ready-to-go leftover chicken, which you can quickly shred into pieces. Roasted chicken would work great. If you don't have any, I can imagine tofu kind of working, but it might feel like something was missing. In the end, this is really just a satisfying take on chicken soup.
- Yield:4 people
- Active time: 15 minutes
- Total time:50 minutes
- ⅓ cups plus 1 tablespoon jasmine rice, rinsed
- 4 cups water
- 1 three-inch piece fresh ginger, peeled
- 3 cups low sodium chicken broth
- 1 tablespoon Asian fish sauce
- ¼ teaspoon salt
- ¼ teaspoon sugar
- ½ cup shredded cooked chicken
- 2 scallions, green parts only, thinly sliced
- 2 tablespoons fresh cilantro, chopped
Pour rice and water into medium-sized saucepan. Turn heat to high and bring to boil. Reduce heat to low, and simmer until rice is very tender and puffed up, about 25 minutes. Meanwhile, thinly slice ginger into matchsticks.
Add chicken stock, fish sauce, salt, and sugar to saucepan. Simmer over low heat for 10 minutes. Add half of ginger, and simmer for further 10 minutes.
Ladle soup into bowl and garnish with chicken, sliced scallion, chopped cilantro, and remaining ginger. Season with salt to taste.