lunch · dairy-free
Ginger chicken and sticky rice soup
A soothing, lightly thickened broth with shredded chicken. What to make when someone's under the weather.
- Time
- 40min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Rinse the rice until the water runs mostly clear.
-
2
Simmer it in the broth with the ginger and smashed garlic for 10 minutes.
-
3
Add the chicken and simmer gently for 15 to 20 minutes, until the rice is soft and the chicken reaches 165°F (74°C).
-
4
Shred the chicken into the soup, fish out the big ginger slices, season, and top with sliced spring onions.
