ThaiMedium · Hot
Ginger Chicken and Rice Soup
Chicken breast poaches slowly in water with knobs of ginger until the broth turns clear and fragrant and the meat is silky all the way through. The rice goes in toward the end, thickening things just enough to make the bowl feel full without heaviness. Lime and cilantro are added at the table — the eater finishes it.
Prep
15 min
Cook
30 min
Total
50 min
Method
Build the Foundation
1
Slice the yellow onion in half and char the cut sides directly over an open flame or in a dry skillet until deeply golden and slightly charred, about 5-7 minutes. Bruise the garlic cloves with the flat of your knife. Slice the ginger into thin coins and lightly crush them to release their oils.
Simmer the Broth
2
3
Reduce to a low simmer and cook for 25-30 minutes until the chicken is just cooked through, reaching an internal temperature of 165°F (74°C). Remove the chicken and set aside to cool. Strain the broth through a fine-mesh strainer and return it to the pot.
Prepare the Rice
4
Rinse the white rice until the water runs clear. Add to a separate pot with 320ml of fresh water and a pinch of salt. Bring to a boil, reduce to low, cover and cook for 15 minutes until tender but still holding shape.
Finish and Serve
5
6
Ladle the hot broth and chicken into deep bowls over a generous mound of white rice. Drizzle with soy sauce.
7
Bring the lime wedges and fresh cilantro to the table as the final act. Squeeze lime generously over your bowl, pile on fresh cilantro, and let the brightness bloom before the first spoonful.
C
Nutri-Score
Fair balance
A–E · lower is better · score 3
Calories
558
per serving
High in protein · 45gLow sugar · 6gLow saturated fat · 4g
Protein
45g
Carbs
55g
Fat
17g
Sat. fat
4g
Fiber
4g
Sugar
6g
Sodium
1864mg
Gluten FreeDairy FreeHeart HealthyAnti InflammatoryLow CholesterolHigh ProteinLow FatBalanced Meal
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
C
Environmental impact
Moderate impact
A–E · lower is better · includes estimates
kg CO2e
1.8
per serving
CCarbonAEU all-round· carbon sets the grade
Water
1.5m³
Land
56Pt
Runoff
0.2g P
Chicken Thigh drives 83% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
3
Sweet
5
Salty
2
Sour
1
Bitter
4
Spicy
Textures
SilkyTenderSmooth
Aromas
HerbalEarthyCitrusSmoky
Kitchen Equipment
Primary Tool
StockpotCounter FootprintMedium
Safety & Storage
Cooking Temperature
Ensure chicken reaches an internal temperature of 165°F (74°C) when cooked. Hold finished soup at 140°F (60°C) or above when serving to prevent bacterial growth.
Cross Contamination
Use separate cutting boards for raw chicken and vegetables. Wash hands thoroughly with soap and water after handling raw poultry before touching other ingredients or cookware.
Storage
Cool soup to room temperature within 2 hours, then refrigerate. Use or freeze within 3-4 days. Reheat to 165°F (74°C) throughout before consuming. Store cooked rice separately in an airtight container for up to 2 days.
Handling
Exercise caution when charring onion over open flame or in dry skillet to prevent burns. Use tongs or long-handled utensils. Bruise garlic with the flat of a knife carefully to avoid injury.
High Risk Population
Ensure chicken is fully cooked with no pink remaining. Soup should be served piping hot. For immunocompromised individuals, pregnant individuals, young children, or elderly, avoid keeping soup in the danger zone (40-140°F) for extended periods.
Pro Tips
Technique
When you char the onion and ginger, don't rush it. Let the edges turn deeply golden and fragrant—this step builds the soul of your broth. The blackened bits are not burning; they are flavor.
Substitution
For deeper umami, add a splash of fish sauce to the finished broth, or swap carrots for daikon for a more traditional Vietnamese approach.
From the chef
A luminous, golden broth built from charred onion, ginger coins, and slowly poached chicken thighs is the foundation of this soup — clear, fragrant, and gentle in the way only patient simmering can produce. Rice goes in toward the end, thickening the bowl just enough to make it feel full without heaviness. Carrots add their sweetness in the final minutes. Lime and cilantro are brought to the table still whole, squeezed and scattered by each eater just before the first spoonful, so the brightness blooms into the warmth and never gets lost.
TagsWeeknight DinnerOne PotHealingBrightAromatic
AllergensSoyGluten
Source: generated · May 30, 2026