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Dinner Tonight: Chicken Soup with Jasmine Rice and Ginger Recipe

This recipe creates a comforting and aromatic chicken soup featuring tender jasmine rice and the warm, zesty kick of fresh ginger. Enhanced with a hint of Asian fish sauce for umami, and finished with vibrant scallions and cilantro, it's a quick yet deeply flavorful meal perfect for any evening.
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Total Time 50 minutes
Servings: 4 people
Course: lunch/dinner
Cuisine: south american
Calories: 531.1
Ingredients Equipment Method Notes

Ingredients
  

Main
  • ⅓ cups plus 1 tablespoon jasmine rice rinsed
  • 4 cups water
  • 1 three-inch piece fresh ginger peeled
  • 3 cups low sodium chicken broth
  • 1 tablespoon Asian fish sauce
  • ¼ teaspoon salt
  • ¼ teaspoon sugar
  • ½ cup shredded cooked chicken
  • 2 scallions green parts only, thinly sliced
  • 2 tablespoons fresh cilantro chopped

Equipment

  • 1 Medium Pot or Dutch Oven For cooking rice and simmering the soup
  • 1 Chef's Knife For preparing ginger, scallions, and cilantro
  • 1 Cutting Board For safe and efficient ingredient preparation
  • 1 Microplane or Fine Grater Essential for finely grating ginger to maximize flavor
  • 1 Measuring Cups and Spoons For precise measurement of liquids and seasonings

Method
 

  1. Thoroughly rinse the jasmine rice under cold running water until the water runs clear.
  2. In a medium pot, combine the rinsed jasmine rice with 4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, or until the water is absorbed and the rice is tender.
  3. While the rice cooks, peel and finely grate or mince the fresh ginger. Thinly slice the green parts of the scallions and chop the fresh cilantro.
  4. Once the rice is cooked, add the low-sodium chicken broth, grated ginger, Asian fish sauce, salt, and sugar to the pot. Stir well to combine.
  5. Bring the soup to a gentle simmer over medium heat and cook for 5-7 minutes, allowing the flavors to meld and the ginger to infuse properly.
  6. Stir in the shredded cooked chicken and continue to simmer for another 2-3 minutes, just until the chicken is heated through.
  7. Taste the soup and adjust the seasoning with additional fish sauce or salt if necessary, balancing the savory, sweet, and tangy notes.
  8. Ladle the hot soup into individual serving bowls.
  9. Garnish generously with the fresh sliced scallions and chopped cilantro.
  10. Serve immediately and enjoy the warming, aromatic flavors.

Notes

For an aromatic base, ensure the ginger is finely grated or minced; this allows its pungent, warming notes to infuse deeply into the broth. When cooking the jasmine rice, aim for just tender, not mushy, as it will continue to absorb liquid once combined with the soup. Using low-sodium chicken broth provides greater control over the final seasoning. The fish sauce is crucial for adding umami depth, so adjust to your preference. Always add the shredded cooked chicken at the very end, just to heat through, to prevent it from becoming tough. Fresh scallions and cilantro are vital garnishes; add them right before serving for maximum brightness and aroma.