Asian-inspired · Mains
Tomato-Ginger Chicken and Rice Soup
A gentle, ginger-spiked chicken and rice soup with caramelized tomato paste and bright cherry tomatoes.
Ingredients
Serves 4- 2 tbspunsalted butter, olive oil, or coconut oil
- ¼ cuptomato paste
- 2 tbspgrated fresh ginger
- Salt and pepper
- 6 cupschicken broth
- 1to 1 1/2 lb boneless, skinless chicken thighs
- ¾ cuplong-grain white rice (unrinsed)
- 1 pintcherry or small tomatoes
- 2 tbspfish sauce or soy sauce, plus more to taste
- 1lime, cut into wedges
- Toasted sesame oil or chile oil (optional)
Method
- 01
In a large pot, heat butter over medium. Add tomato paste and ginger, season with salt and pepper, and stir until tomato paste is a shade darker and sticking to the pot, 2 to 4 minutes.
- 02
Add broth, chicken thighs, and rice. Season lightly with salt. Bring to a simmer over medium-high, then reduce heat and simmer 15 minutes.
- 03
Meanwhile, quarter the tomatoes. After 15 minutes, add tomatoes and simmer until chicken is cooked through and rice starts to break down, 10 to 15 more minutes.
- 04
Remove chicken, shred with two forks, and stir back into soup. Stir in fish sauce. Season with more fish sauce (if flat) and pepper (if it needs heat). Serve with lime juice and sesame or chile oil if desired.