20 minutes
A comforting and aromatic chicken soup with the flavors of ginger and toasted rice.
1. Prepare Base
Start by pouring two cups of water into a large pot. Gradually add the toasted rice powder, stirring continuously until the mixture is well blended and consistent.
2. Add Ginger
Add three more cups of water to the pot along with the ginger matchsticks. Bring the mixture to a boil.
3. Add Chicken and Seasoning
Add the chicken pieces, soy sauce, and salt to the pot. Allow the soup to return to a rolling boil.
4. Simmer
Once the soup is boiling again, reduce the heat and cover the pot. Let the soup simmer for about 20 minutes.
5. Adjust and Serve
Taste the soup and adjust the seasoning if necessary. Ladle the soup into bowls and sprinkle some coarsely chopped Vietnamese coriander on top if desired.
Use coconut milk as part of the broth, replace the chicken with shrimp, and add lemongrass along with ginger. You could also stir in some red curry paste for heat and serve it with jasmine rice.
For a creamier texture and a hint of sweetness, stir in a bit of coconut milk towards the end of cooking. This also gives the soup a slight Thai-inspired twist.
Swap the chicken broth for a beef broth, the chicken for thinly sliced beef, and add star anise and cinnamon to the aromatics. Instead of rice, use rice noodles, and garnish with bean sprouts, basil, and lime wedges.
Introduce a bright note by adding the zest and juice of a lime or lemon to the soup just before serving. This will give a refreshing tang that contrasts nicely with the warmth of the ginger.
Use a vegetable broth and replace the chicken with tofu and a variety of mushrooms. Adjust the aromatics to include leeks and thyme, and consider barley as an alternative to toasted rice for the body.
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