Chicken and Rice Soup with Ginger, Turmeric, and Chili Garlic Sauce

To be honest, I had no intention of posting this recipe online. But once I tasted it, I knew I wanted to write down the variations I took from the original recipe so I could make it again. This is a perfect winter dinner – it’s warming, spicy, and filling without being unhealthy or too rich.

  • 3 tablespoons canola or vegetable oil
  • 5 green onions, white and light green stems finely chopped (dark green stems discarded)
  • 5 garlic cloves, finely chopped
  • 1 knob ginger, peeled and finely chopped
  • 1 tablespoon turmeric
  • 4 teaspoons ground coriander
  • 1.5 cups uncooked short-grain brown rice
  • 12 cups chicken broth
  • 2 teaspoons salt
  • Black pepper to taste
  • 1 package bone-in split chicken breasts
  • 1-3 tablespoons Huy Fong Foods Chili Garlic Sauce

In a large pot, heat the oil over medium heat. Add the green onions, garlic cloves, ginger, turmeric, coriander, and a pinch of salt and pepper to the oil. Saute for about five minutes, until the mixture starts to soften and get fragrant.

Add the brown rice to the pot and stir for about two minutes to toast the grains and coat them in all the spices and oil. Once the rice is well-coated in the oils, add the chicken broth and bring to a boil. Once the liquid is bubbling away, add the 2 teaspoons salt and pepper, then slip the chicken breasts into the liquid.

Reduce the heat to medium low, cover the pot, and let the soup simmer for about 45 minutes – until the chicken is cooked through. Remove the chicken to a plate and let the soup continue to cook for an additional 25 minutes.

Once the chicken is cool enough to handle, remove and discard the skin, shred the meat off the bones, and return the shredded chicken back to the soup. Add 1-3 tablespoons Huy Fong Foods Chili Garlic Sauce and stir to incorporate. Serve!

Adapted from this recipe in the New York Times.

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