Originally posted September 18, 2012

ginger chicken and rice soup

I'll pretty much eat ginger anytime, but this soup is especially nice when you're feeling under the weather. Among the tweaks I made to the original recipe was to use all the ginger in the broth rather than reserve half as garnish.

Ingredients

1/2 cup jasmine rice, rinsed
4 cups water
3" fresh ginger, peeled
4 cups chicken stock
1 tbsp fish sauce
2 green onions, thinly sliced
1/2 cup leftover chicken, shredded
cilantro for garnish
salt to taste

2 large or 4 small bowls

Directions

Heat the rice and water in a large pot over medium-high heat. Bring to a boil and then reduce to a simmer on medium-low until the rice is tender (about 20 minutes).

Meanwhile, slice the ginger into fine slivers.

Add the ginger, chicken stock, fish sauce, and the white parts of the green onion (reserving the green parts as garnish). Cook for 10 minutes. Add salt if needed.

Ladle the soup into bowls. Garnish with shredded chicken, green onions, and cilantro.

40 minutes