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Chicken and Rice Soup with Chillies
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Chicken and Rice Soup with Chillies

A Cambodian take on chicken noodle soup. this lemongrass and ginger broth is perfect for winter and spring months alike!
Author Sarah Mir

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.