Equipment
Ingredients
Aromatics & Oils
- 30 g fresh ginger, peeled and finely julienned
- 3 garlic, minced
- 15 ml toasted sesame oil
- 15 ml neutral cooking oil
Base & Protein
- 450 g boneless skinless chicken thighs, cut into bite-sized pieces
- 150 g jasmine rice, rinsed until water runs clear
- 30 g tomato paste
- 200 g cherry tomatoes, halved
Liquids & Seasonings
- 1200 ml chicken broth, low-sodium preferred
- 15 ml fish sauce
- 15 ml soy sauce
- 30 ml lime juice, freshly squeezed
- 10 g light brown sugar
Garnish
- 10 g fresh cilantro, roughly chopped
- 4 lime wedges
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 402 kcal
- Protein
- 29 g
- Carbohydrates
- 42 g
- Fat
- 13 g
- Fiber
- 2 g
- Sugar
- 7 g
- Sodium
- 1733 mg
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 112 mg
- Potassium
- 672 mg
- Calcium
- 57 mg
- Iron
- 3.4 mg
- Magnesium
- 62 mg
- Phosphorus
- 300 mg
- Zinc
- 2.7 mg
- Vitamin A
- 22 mcg
- Vitamin C
- 16 mg
- Vitamin E
- 0.5 mg
- Vitamin K
- 12 mcg
- Vitamin B6
- 0.7 mg
- Vitamin B12
- 0.8 mcg
- Thiamin
- 0.40 mg
- Riboflavin
- 0.45 mg
- Niacin
- 8.8 mg
- Folate
- 98 mcg
- Water
- 420 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Prepare all ingredients. Rinse the jasmine rice under cold water in a fine mesh sieve until the water runs clear, then drain well. Pat the chicken pieces dry to avoid cross-contamination and ensure proper cooking.
Heat the neutral oil and toasted sesame oil in a large heavy-bottomed pot over medium heat. Add the julienned ginger and fry until deeply golden and crispy. Use a slotted spoon to remove half of the crispy ginger and set aside on a paper towel for garnishing.
To the remaining ginger and fragrant oil in the pot, add the diced chicken thighs. Sauté until the chicken is lightly browned on the outside.
Add the minced garlic and tomato paste to the pot. Cook, stirring constantly, until the tomato paste darkens to a brick-red color and coats the chicken pieces.
Pour in the chicken broth, scraping the bottom of the pot with a wooden spoon to release any browned bits. Stir in the fish sauce, soy sauce, and brown sugar if using. Add the rinsed rice and bring the mixture to a boil at 100 degrees Celsius (212 degrees Fahrenheit).
Once boiling, reduce the heat to low, cover the pot, and let it simmer gently until the rice is tender and the chicken is fully cooked through to a safe internal temperature of 74 degrees Celsius (165 degrees Fahrenheit). Stir occasionally to prevent the rice from sticking to the bottom.
Remove the lid and stir in the halved cherry tomatoes. Continue to simmer uncovered just until the tomatoes soften and begin to burst slightly, releasing their bright juices into the broth.
Remove the pot from the heat. Stir in the fresh lime juice. Taste the broth and adjust the seasoning if necessary with a pinch of salt or an extra dash of fish sauce. Ladle into warm bowls, topping each with the reserved crispy ginger, fresh cilantro, and serving with extra lime wedges.
Chef's Notes
- Frying ginger in a combination of sesame and neutral oil extracts fat-soluble flavor compounds, infusing the entire soup base with a warm, peppery foundation.
- Blooming the tomato paste in the hot oil alongside the chicken allows the natural sugars in the tomatoes to caramelize, mitigating any raw metallic taste and boosting the savory umami notes.
- Rinsing jasmine rice is critical for this recipe. Removing the excess surface starch ensures the soup broth remains silky rather than becoming gloopy and overly thick.
- Adding the lime juice off the heat preserves its volatile, bright citrus notes. Boiling lime juice can dull its flavor and occasionally impart a bitter aftertaste.
Storage
Refrigerator: 3 days — Rice will continue to absorb liquid. You may need to add water or broth when reheating.
Freezer: 1 month — Freezing will alter the texture of the rice, making it much softer.
Reheating: Reheat gently on the stovetop over medium heat, adding a splash of water or broth to loosen the rice.
Troubleshooting
The soup is overly thick and the rice is mushy
Cause: The rice absorbed too much liquid, either from overcooking or sitting in the hot broth too long before serving
Fix: Stir in an additional 120ml to 240ml of hot chicken broth or water to thin out the consistency
Prevention: Serve the soup immediately after cooking, or cook the rice separately and add it to individual bowls if making ahead of time
The broth lacks depth and tastes flat
Cause: The tomato paste was not cooked down sufficiently, or the balance of acidity to salt is off
Fix: Add a few more drops of fish sauce for saltiness and a squeeze of lime juice to brighten the flavors
Prevention: Ensure the tomato paste is deeply caramelized in oil before adding liquids to develop its umami
Cultural Context
This recipe borrows techniques and flavor combinations from across Southeast and East Asia. The foundation mimics the sour-salty-savory balance of a Thai Tom Yum, utilizing fish sauce and lime juice, while the integration of rice and chicken directly into the broth calls to mind the comforting, starchy warmth of Chinese congee or sizzling rice soup (guoba roupian).
