Tomato-Ginger Chicken and Rice Soup
Updated September 28, 2023
Kerri Brewer for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 55 minutes
- Prep Time
- 5 minutes
- Cook Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons unsalted butter, extra-virgin olive oil or virgin coconut oil
¼ cup tomato paste
2 tablespoons grated fresh ginger
Salt and pepper
6 cups (1 ½ quarts) chicken broth
1 to 1 ½ pounds boneless, skinless chicken thighs
¾ cup long-grain white rice (unrinsed)
1 pint (about 10 ounces) cherry or other small tomatoes
2 tablespoons fish sauce or soy sauce, plus more to taste
1 lime, cut into wedges, for squeezing
Toasted sesame oil or chile oil, for serving (optional)
Nutritional analysis per serving (4 servings)
60 grams carbs; 144 milligrams cholesterol; 598 calories; 6 grams monosaturated fat; 4 grams polyunsaturated fat; 9 grams saturated fat; 21 grams fat; 3 grams fiber; 1550 milligrams sodium; 42 grams protein; 17 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large pot or Dutch oven, heat the butter over medium. Add the tomato paste and ginger, season with salt and pepper and stir until the tomato paste is a shade darker and sticking to the bottom of the pot, 2 to 4 minutes.
- Step 2
Add the chicken broth, chicken thighs and rice. Season lightly with salt. Bring to a simmer over medium-high heat, then reduce heat and simmer for 15 minutes.
- Step 3
Meanwhile, chop the tomatoes until they’re roughly quartered (use a serrated knife if you have it). After the soup has simmered for 15 minutes, add the tomatoes and simmer until the chicken is cooked through and the rice starts to break down and lose its shape, a further 10 to 15 minutes.
- Step 4
Using tongs, remove the chicken from the pot and transfer to a medium bowl. Using two forks, shred the chicken into pieces, then stir it back into the soup. Stir in the fish sauce. Season to taste with fish sauce (if flat) and pepper (if it needs more heat). Serve with a squeeze of lime juice and a few drops of sesame or chile oil, if using.
Private Notes
Comments
@Roni so you made an entirely different soup?
you can make chicken stock as a by-product of roasting a chicken: I always roast my chicken with the seasoned [S&P, et al] breast side down in about 2-3 cups of water. I end up with crunchy skin on top, to-die-for succulent moist breast meat on the bottom -- and lots of seasoned chicken stock, stored in jars in the back of the fridge. Capped by a layer of chicken fat, they keep for months. When I need a stock, I reach for one of them, add water -- and voila, chicken stock!
This recipe was so simple and delicious! I made it exactly as written, though added juice from half a lime as a final step; it took it from a 10 to an 11! For broth I used Better Than Bullion (2 TBL).
Delicious … BUT, after reading a bunch of reviews, I added some garlic to the ginger/tomato paste which was a good move. Feel like it’s missing something herby… no? Maybe it’s not a complete meal just a starter or has a salad along side. But, it’s something I would make again.
I started with 1/2 cup finely chopped onions, after 5 minutes of sautéing, I followed the recipe almost to a tee, but cut rice back to 1/2 cup. Delicious and will definitely make again!
Hi, not sure if if anyone still reads this but made this today to a lot of appreciative comments. Liked it very much myself but, even though it's good as it is I couldn't help feeling that maybe there's still something missing, an ingredient that will give it a little more depth or a slight twist. Does that make sense?