Print Recipe

Rice Soup with Chicken (Thai Style)

Rice soup flavoured with aromatic lemongrass, ginger and shredded chicken, served with Thai red chillies and roasted peanuts. Delicious comfort food to warm you up this winter!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Cuisine: Thai
Servings: 2 people
Author: Hirra Pervaiz


  • 5 Cups Chicken Stock
  • 2 Chicken Breast Fillet
  • 1 Onion small and thinly sliced
  • 3 Garlic Cloves
  • 1 1/2 Tbsp Lemon Grass dried
  • 1 inch Ginger peeled and sliced
  • 1 Cup Reem ka Steam Rice cooked
  • 2 Tbsp Lemon Juice Fresh
  • 1 Tbsp Fish Sauce
  • Salt according to taste


  • 3 Thai Red Chilies thinly sliced
  • 1 inch Ginger peeled and julienne
  • 2 Tbsp Peanuts roasted, skin-on and unsalted
  • Fresh Coriander
  • Shredded Chicken reserved

Serve With

  • Chili Sauce
  • Ginger Julienne
  • Lemon Wedges


  • Cook Reem ka Steam Rice according to package instructions. Keep aside until further use
  • In a large sauce pan bring chicken, chicken stock, sliced onion and garlic cloves to a boil. Reduce the heat and let simmer for about 15 minutes or until chicken is cooked through.
  • Transfer the chicken and garlic cloves from the pan to the cutting board and let cool. Discard onion from the stock mixture. Using the side of the Chef's knife smash the garlic to make a paste and return to sauce pan. Stir to combine. Shred the chicken and set aside (reserve some for garnish)
  • Add lemon grass and sliced ginger to the stock mixture and bring to a boil. Let simmer for 10 minutes. Discard lemon grass and ginger from the mixture. Add cooked rice and simmer briefly
  • Stir in lemon juice, fish sauce and shredded chicken. Taste check and add salt if needed or adjust seasoning according to taste.
  • Ladle the hot rice soup in serving bowls. Garnish with red chilies, ginger, reserved chicken, roasted peanuts and fresh coriander