This light, nourishing soup that is perfect throughout the year!
While daal chawal is always the classic comfort food, some days call for soup. Be it this soup which I think of as my rainy day soup, my easy Instant Pot Tortilla Soup, the desi-ish Hot and Sour, or even a delightfully different Carrot Ginger Soup you can find them on heavy rotation in our house.
Recipe Origins
This Chicken and Rice Soup with Chillies is the Cambodian version of a classic chicken soup. I am not going to pretend to have learnt this recipe from my Cambodian grandmother (I don't have one). It is adapted from a book named Chillies which I have borrowed from the library an absurd number of times.
I have made some adaptations to make the flavours bolder and brighter, but should you want a more mellow soup halve the ginger and omit the green chillies from the broth base. Then either don't add the green chillies at the end or keep them whole so that the soup retains its fragrance, but not it's bite.
Made this recipe? Rate it below and I can't wait to hear what you think!
Chicken and Rice Soup with Chillies
Ingredients
Broth
- 2 meaty chicken quarters
- 2 stalks lemongrass
- 4-5 inch piece ginger, washed
- 2 cloves garlic
- 1 tsp whole black pepper
- 1 tbsp fish sauce
- 1 onion (quartered)
- 2 green chillies
- 4-6 dried red chillies
Soup
- 2 stalks lemongrass
- ½ cup rice
- 1 tsp salt
- ½ tsp pepper
- 2 limes, cut into wedges
- 2-3 minced green chillies
- ½ cup chopped cilantro
- 2 scallions, green parts only
Instructions
- Combine all the broth ingredients and 7 cups water in the Instant Pot on the Soup setting for 30 minutes. If cooking stove top then bring to a boil and simmer for an hour.
- Skim any dark residue off the top and strain the stock
- Shred the chicken when it is cool enough to handle and set aside
- Pour the broth into a pot (or back into your IP)
- Bruise the bottom of the lemongrass stalks to get the flavour going, cut into big chunks
- Add the lemongrass to the pot and bring to a boil
- Now add the rice and simmer till it's done, about 15 minutes
- Mix the salt, pepper and juice of half a lime in the pot, taste, adjust seasoning if needed
- Stir in the shredded chicken, cilantro, chillies and scallions.
FaryalDhaduk says
Thank u for this wonderful recipe!! It’s turned out super delicious
Sarah Mir says
Yay! I am SO glad! Thank you for rating it!
Kiran says
My 2nd time making this soup so you know I love it! I was actually craving this yesterday but was too sick to make it. So here I am running out for groceries so I can fulfill my cravings. Thanks so much for sharing this recipe!
Sarah Mir says
That makes me SO SO happy! Thank you for sharing that!
Fariha says
Ok, dumb question but the rice you add- is it precooked or just raw? Lol
sarahjmir@gmail.com says
Not at all! I put in raw!
Samina Roohi says
Hey Sarah,
I am from Karachi and remember a restaurant making a similar soup and we all loved it. This looks very much like what we used to have and looking forward to making it soon.
Thank you for sharing this recipe 🙂
Samina
sarahjmir@gmail.com says
Hi Samina! NO WAY! Which restaurant??? I am wondering if I have had it before and just forgotten about it!
Michelle says
I have made a few dishes that might not look good but they tasted great. I am always willing to give recipes a try because of the ingredients. Add a small salad on the side makes all the difference for color.
sarahjmir@gmail.com says
Michelle that is so so well put! Thank you for taking the time to share that!