Chicken and Rice Soup with Chillies

Ingredients

• 2meaty chicken quarters
• 2 stalkslemongrass
• 10–13 cm pieceginger, washed
• 2 clovesgarlic
• 1 tspwhole black pepper
• 1 tbspfish sauce
• 1onion, quartered
• 2green chillies
• 4–6dried red chillies
• 2 stalkslemongrass
• 95 g (½ cup)rice
• 1 tspsalt
• ½ tsppepper
• 2limes, cut into wedges
• 2–3green chillies, minced
• 8 g (½ cup)chopped coriander
• 2spring onions, green parts only

Instructions

1. 1

   Make the broth

   Combine the broth ingredients with 1.66 litres (7 cups) of water in an Instant Pot and cook on the Soup setting for 30 minutes. For the hob, bring the mixture to the boil, then simmer for 1 hour.

2. 2

   Strain the stock

   Skim any dark residue from the surface, then strain the stock.

3. 3

   Shred the chicken

   Once the chicken is cool enough to handle, shred it and set it aside.

4. 4

   Return the broth

   Pour the broth into a pot, or return it to the Instant Pot.

5. 5

   Prepare lemongrass

   Bruise the base of the lemongrass stalks to release their flavour, then cut them into large chunks.

6. 6

   Bring to a boil

   Add the lemongrass to the pot and bring the broth to the boil.

7. 7

   Cook the rice

   Add the rice and simmer until cooked, about 15 minutes.

8. 8

   Season the broth

   Add the salt, pepper and juice of half a lime. Taste and adjust the seasoning if needed.

9. 9

   Finish the soup

   Stir in the shredded chicken, coriander, chillies and spring onions.

What is chicken and rice soup?

This is a Cambodian-inspired take on chicken soup, using rice in place of noodles and a clear, aromatic broth. Lemongrass, ginger, fish sauce and chilli give it a savoury, citrusy character, while lime and fresh herbs brighten the bowl.

The recipe’s two-stage approach builds flavour in the stock first, then cooks rice in the strained broth. That keeps the chicken easy to shred and lets the rice take on the broth’s seasoning.

Nutrition and macros by portion

The nutrition label shows one serving as written: 192 calories, 10g protein, 22g carbs, 7g fat.

The rice supplies most of the carbohydrates, while the chicken contributes protein and the main share of the fat. Fish sauce and added salt provide much of the sodium; serve with extra greens or a simple salad to round out the meal.

Build flavour in the broth

Aromatics: the lemongrass, ginger, garlic, onion and whole pepper infuse the water as the chicken cooks. Fish sauce adds savouriness, while the chillies bring heat to the stock.

Straining: remove the cooked aromatics and any dark residue before returning the broth to the pot. This gives you a cleaner soup base for the rice and shredded chicken.

Handle the lemongrass

Bruising: press or tap the base of each stalk to split it slightly and help release its aroma. Cut it into large pieces so it can flavour the broth without disappearing into the soup.

Timing: the method adds a second portion of lemongrass after the stock is strained. Let it come to the boil with the broth before adding the rice.

Get the rice texture right

Simmer: add the rice to the boiling broth and cook gently for about 15 minutes. Check it near the end; it should be tender but not falling apart.

Serving: rice continues to absorb liquid as it stands, so the soup will thicken over time. Add a little hot water or stock when reheating if you prefer a looser consistency.

Season in stages

Lime: stir in the juice of half a lime with the salt and pepper, then taste before adding more seasoning. Serve the remaining lime wedges at the table for a fresher, sharper finish.

Chillies: the recipe uses chillies in the broth and again at the end. Keep the minced chillies separate at first if you want to control the heat bowl by bowl.

Finish and serve

Fresh additions: stir in the shredded chicken, coriander, chillies and spring onions at the end. This warms them through while keeping the herbs and onion tasting fresh.

On the side: serve the soup with lime wedges and, if wanted, a simple salad or steamed greens. The rice and chicken make it substantial enough to serve as a meal on its own.

Recipe notes & tips

• Bruise the lemongrass before adding it so its citrusy aroma can infuse the broth.
• Let the chicken cool enough to handle before shredding, but return it to the soup while it is still warm.
• Taste the broth after adding lime, salt and pepper, then adjust before stirring in the final garnishes.
• Add minced chillies gradually at the end to keep the heat to your liking.
• Check the rice after about 15 minutes and stop cooking as soon as it is tender.

Variations

• Milder broth: use fewer chillies in the stock and offer minced chilli separately.
• More citrus: serve with extra lime wedges for a sharper finish.
• Herb swap: use fresh mint alongside or instead of some of the coriander.
• Extra vegetables: add sliced greens to the pot near the end so they just soften.
• More savoury: adjust the fish sauce at the table, tasting as you go.

Common mistakes to avoid

• Skipping the skim: dark residue can cloud the stock; skim it from the surface before straining.
• Adding rice too early: cook it only after the broth has been strained and returned to the pot.
• Overcooking the rice: check around 15 minutes and stop when the grains are tender.
• Adding all the chilli at once: start with less minced chilli and increase it to taste.
• Forgetting the lime: taste the broth with lime before making final seasoning adjustments.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3–4 days. Reheat until piping hot; the rice may absorb broth in storage, so loosen the soup with a little water or stock as needed. For best texture, freeze the broth and chicken separately from the rice.

Frequently asked questions