Chicken Soup with Jasmine Rice and Ginger

Last week, I dove headfirst into the March 2005 edition of Food & Wine and cooked three dishes from the pages of that issue. First there was the Citrus Risotto with Seared Garlic-Chile Shrimp, then there was the Clay Pot Ginger Chicken. The third recipe I tried is Chicken Soup with Jasmine Rice and Ginger. Similar ingredients and flavors to the Clay Pot Ginger Chicken, but this time the flavors take hold in a mellower soup.

I love this soup, It’s incredibly easy to make and the end result is a fragrant and flavorful broth, with just the right amount of chicken and rice.

Chicken Soup with Jasmine Rice and Ginger
Adapted from the March 2005 issue of Food & Wine
Serves 4

1/3 cup plus 1 tablespoon jasmine rice, rinsed
4 cups water
1 3-inch piece of fresh ginger, peeled
3 cups chicken stock
1 tablespoon Asian fish sauce
pinch of salt
pinch of sugar
½ cup shredded cooked chicken
2 scallions, thinly sliced crosswise (note: I omitted these)
2 tablespoons coarsely chopped cilantro

1. In a large saucepan, cover rice with the water. Bring to a boil over high heat. Reduce the heat to low and simmer until the rice is tender, about 25 minutes.
2. Meanwhile, cut the piece of ginger into slivers.
3. Add the chicken stock, fish sauce, salt and sugar to the rice. Bring to a simmer and continue cooking over low heat for 10 minutes. Stir in the ginger and let simmer for 10 minutes longer.
4. Ladle the soup into shallow bowls, garnish with shredded chicken, sliced scallions (unless you are me and hate scallions), chopped cilantro and serve.



This soup is very healthy and low calorie. One serving has just 128 calories and 3 grams of fat. It’s soothing, simple and delicious.

Next time At Our Table: Topolobampo!