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Asian Chicken Soup with Rice

Hi Everyone,

With all the heavy rain this week, my summer vibes have well and truly gone out the window. Instead I needed something comforting and warm, and this Asian chicken soup was just the ticket. When you see the word soup you usually think of a lunch dish or a starter but with the addition of rice in this recipe, it gives extra body and makes it a much more hearty, so I served mine for as a main course.  It's healthy comfort food in a bowl!


Gill X

Preparation Time:
10 minutes
Cooking Time:
40 minutes
Serves: 4


  • 6 skinless free range chicken thighs
  • 4 inch piece of ginger, sliced
  • 5 star anise pods
  • 1 cinnamon stick
  • 6 black peppercorns
  • 1 tsp coriander seeds
  • 1.5 litres free range chicken stock
  • 200g sushi rice
  • 1 tbsp fish sauce
  • 1 tsp light brown sugar
  • 1 shallot thinly sliced (to garnish)
  • handful of parley and coriander leaves (to garnish)
  • Shichimi togarashi (chilli pepper mix) to sprinkle (this is spicy so only garnish with it if you want a kick)


    1. In a large pot, add the chicken, ginger, star anise, cinnamon, black pepper and coriander seeds and cover with the chicken stock. Bring to a medium heat then reduce heat to a simmer and cook until the chicken is tender.
    2. Transfer the chicken to a plate and strain the broth through a sieve into a separate bowl. Discard the solids and return the broth to the pot. Over a low heat, add the rice, fish sauce and brown sugar to the pot and simmer until the rice is cooked, approx 15-20 mins.
    3. While the rice is cooking, shred the chicken and then return to the pot once the rice is cooked. Season to taste.
    4. Divide between bowls and serve with garnishes.

    Nicki's Tuppenceworth

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    Nicki X