Ginger Tomato Soup with Chicken and Rice
A nice, hearty, and pretty easy homemade tomato soup with chicken and rice. The fresh ginger and lime give it a nice zip.
Info
Time
Difficulty
Servings
Ingredients
2 T. butter unsalted (it will taste better than olive oil, but go ahead and use that if you are still against butter)
1/4 c. tomato paste
2 T. ginger fresh, grated (use more if you like ginger and powder is ok in a pinch but use a bit more)
6 c. chicken broth you do seem to really taste it in this one if you use your own broth, but don't feel pressured
1 1/2 lbs.chicken breasts, thighs, bone-in, boneless, it all works, you decide
3/4 c. rice the recipe calls for white, but I've used brown to good effect, long grain is better though and do not rinse it first
1 pint tomatoes some kind of little grape or cherry tomatoes, sliced in half or even quartered if they're bigger
2 T. fish sauce don't skip it!
1 lime wedges or juiced
salt and pepper
- Melt the butter in a large pot or dutch oven over medium heat. Add tomato paste and ginger, season with salt and pepper, and stir for a few minutes until the tomato begins to darken and stick to the bottom of the pot.
- Add broth, chicken, salt and pepper, and rice and bring to a good simmer (still on medium heat). Lower heat and simmer lightly for 15 minutes or so.
- Add tomatoes and simmer some more (about 15 minutes more) until chicken seems cooked through (or check with thermometer) and the rice starts to break down.
- Remove chicken from the pot, take out the bones (if you used bone-in), chop or pull as you like it (not too stringy but not too chopped), then add back to the soup.
- Shortly before serving, stir in the fish sauce. Add more fish sauce or salt and pepper to taste.
- Add a tablespoon or two of lime juice or serve with lime wedges.
Modified from NY Times Cooking – 598 cal per serving, 42 grams protein (!)
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