Tomato-Ginger Chicken and Rice Soup Recipe (2024)

This recipe was so simple and delicious! I made it exactly as written, though added juice from half a lime as a final step; it took it from a 10 to an 11! For broth I used Better Than Bullion (2 TBL).

you can make chicken stock as a by-product of roasting a chicken: I always roast my chicken with the seasoned [S&P, et al] breast side down in about 2-3 cups of water. I end up with crunchy skin on top, to-die-for succulent moist breast meat on the bottom -- and lots of seasoned chicken stock, stored in jars in the back of the fridge. Capped by a layer of chicken fat, they keep for months. When I need a stock, I reach for one of them, add water -- and voila, chicken stock!

Ty for using BTB. It is a pantry staple. I prefer homemade, but as a working lady, don’t always have time. Love that you added lime juice last. Yum!

Family and visitors loved this. I used sesame oil AND chili oil. Added chunks of avocado to the soup just before serving. Missed more lime (only had one on hand) and cilantro would have been a nice touch.

I always sub in brown rice or quinoa. Brown rice takes twice as long to cook as white so, for this recipe, I’m starting with nearly fully cooked brown rice so as not to overcook the other ingredients. It likely won’t be as creamy as it doesn’t break down as white does but I’m okay with that.

Tasty and quick recipe, but I chose to cook and add the rice separately to each serving bowl. Mushy rice losing its shape just isn't appetizing to me. However, slightly crunchy rice served atop the soup was great, The juice of half a lime per bowl is a great addition.

I made this for dinner this evening. Followed the directions exactly and this is one of the most satisfying meals I have cooked from the recipes from The Times Cooking. I recommend finishing with both the fish sauce and sesame oil. Easy prep, timing in the direction is spot on. This will be a dish I will make for guests. Excellent!

Until it starts to smell bad.

Made this with Arborio rice and added a can of Hatch green chiles. Really satisfying on a cool and rainy day.

Don’t substitue soy sauce for fish sauce! But if you add a bit of soy sauce and reduce the amount of fish sauce by a wee bit, it’s lovely.Would be wonderful with some cilantro on top.

This was an amazing recipe! Used Basmati rice. So much flavor from the ginger and tomatoes. I think adding the soy sauce, fish sauce and the sesame oil takes away from the delicate flavors of the ginger. There is almost no need for them.

I used a pound of ground turkey in place of the chicken - cooked it off then removed it and started the recipe at step 1. I added the ground turkey back in with the cherry tomatoes. Cilantro and lime at the end made for a wonderful, easy to digest soup.

While the flavors were good, the soup turned out quite salty and we believe it was due to the chicken broth. We added some water to dilute. Taste test as you go to adjust if needed!

It’s like if Spaghetti-O’s grew up to be sophisticated and it was always meant to be.

great recipe!! used a whole chicken for the broth- cut off the leg & thigh.cooked the leg and thigh bone-in after removing the skins. was juicy and delicious! Added a little crushed red pepper for more heat & like others added soy along with fish sauce instead of adding more salt.Gave it richer flavor.Used one whole lime in soup before serving, added a few cups of baby spinach for green component & drizzed with sesame oil and little oil from a jar of chili crisp. Topped with avocado & lime juice

Sadly, despite trying some improvements from the comments, I found this dish to be… just fine? Perfectly serviceable for dinner but not a single “wow” was uttered at the table, which is what I usually hope for from a 5-star recipe. At least it warmed us up!

I tried this last night. At first it was good but a little bland so I added two tablespoons of Mae Ploy red curry paste and some lemongrass and it was perfect!Eating leftovers now, and the rice has gotten a bit too saturated. Next time I cook this, I will probably make the rice separately.

Made this on a weekend when I had a sick kid at home. He perked up immediately when he tasted this, and proceeded to eat his entire serving. I used a little more ginger than the recipe calls for, and I added the rice about 10 minutes after I added the broth and thighs. I will be making this again.

I used rotisserie chicken and added both fish sauce and soy sauce. I also put lime in before serving and then more for each dish. It was delicious!

Delish. Make this exactly as directed, you will not be disappointed. I used 1 tbsp of fish sauce and 1 tbsp of fish sauce at the end. Don’t skimp on the lime juice and sesame oil.

This was stellar. So simple, so flavorful. I used short grain purple rice b/c it's what I had on hand and it came out very well. Not porridge-y as some other comments described. Also lent a compelling wine-colored hue to the broth and outside of the chicken.

As others have said, the listed amount of rice makes this more like a porridge than a soup (though still a very good sick food). Pretty one note tangy/acidic but solid for low effort.

Made strictly according to the recipe, the soup is too mild and lacked the sweet and spicy flavor promised in the write-up. After adding another 1 1/2 tbsp of fish sauce, a large pinch of red pepper flakes, juice from one whole lime, and a tsp of brown sugar the soup was perfect. Perhaps these adjustments would not have been necessary if I had either sesame or chili oil in my larder.

Just delicious! and easy. 3/4 cup of rice did overwhelm a bit - will try 1/2 cup next time and definitely recommend the 1.5 lbs of chicken. Also, while grating ginger, go ahead and do another tablespoon or so - it can't hurt!

Absolutely delicious. So much return for so little effort!