Comforting ginger chicken rice soup

Autumn is in full swing. I like autumn with it’s colorful trees and cozy evenings by the fireplace. Sadly autumn also brings us cold rainy weather and runny noses. For those runny noses I have this wonderful recipe for a comforting ginger chicken rice soup. I don’t have any clinical proof but I’m sure ginger helps fight colds or the flu. So this gingery chicken rice soup will undeniably make you feel better. 

Just like the chicken soup your mum used to make but with ginger and nuts! It’s a great recipe for cold, rainy winter days to help warm your heart. It’s quick and easy and also great for using up leftover roast chicken.

If you are going to try this recipe I would love to see your pics, so share your take on this or any other of my recipes! Tag me on Instagram as @fifthfloorkitchen and use #fifthfloorkitchen hashtag.

ginger chicken rice soup
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Comforting ginger chicken rice soup

This lovely ginger chicken rice soup is soul food to fight of a cold or even flu

Servings: 2 people
Ingredients
  • 3 cm piece of ginger
  • 2 small chicken breasts
  • 700 ml organic chicken stock
  • 100 gram jasmine rice
  • 1 handful sugarsnap peas
  • 1 lime
  • 1 tbsp fish sauce
  • 1-2 spicy fresh chilis
  • 2 tbsp chopped salty peanuts
  • 1 bunch thai basil & coriander
  • salt
  • pepper
Instructions
  1. Peel and cut ginger into very thin matchsticks. 

  2. Put chicken stock and chicken breasts into a large saucepan and bring to a boil. Reduce heat and simmer until chicken is cooked through, 20 minutes. When chicken is ready take it out and let it cool on a cutting board. Shred the chicken as soon as it's cold and set aside. 

  3. Bring chicken stock to another boil and add rice. Reduce heat and simmer, stirring occasionally, until rice cooked, 30 minutes. After 20 minutes add the sugarsnap peas and ginger matchsticks. When ready add juice of a lime, fish sauce and the shredded chicken. Season to taste with salt and pepper. 

  4. Divide your healing soup among bowls and chilis, a bunch of thai basil and coriander and chopped nuts. Bon Appetit!

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