Chicken and Rice Soup With Green Chiles and Ginger

Loved! As did my 11 year old!

• Angela

• Los Angeles, Ca

• 2/28/2024

This is so good I made it two days in a row. Yesterday I wasn't reading the recipe that closely and inadvertantly minced and sautéed the ginger and shallots before adding the broth. It turned out great so I stuck with that method for the second batch as well. I've been a long-time fan of Chinese-style congee, but I think I am going to end up making this more flavorful version from here on out. Thanks for the great recipe.

• Sara

• Portland, OR

• 12/9/2021

Made this for the second time last night. I look forward to having leftover bones from grilled and roasted chickens so I can make stock and have an excuse to make this soup again. It's so comforting. I used cilantro instead of scallions just because that's what I tend to have on hand, and used a mixture of Fresno and Cobra chilis that I grow in my garden, but otherwise followed the recipe to the letter. Happy to hear from Lao Kitchen in a comment below that this recipe is fairly authentic!

• Anonymous

• Los Angeles, CA

• 9/24/2021

This is one of the best chicken soups I have ever had. I did make a few adjustments mostly out of necessity- I didn’t have any peanuts or fresh Thai chilies. I had dried Thai chili‘s that I added when I was cooking the chicken legs - again, no thighs. Instead of chopping the ginger into matchsticks, I chopped it fine and did not marinate it. After plating it with the scallions and ginger, I added a bit of cilantro and chili crisp (from BA). To die for. This is going to be my go to next time I’m feeling under the weather. Thank you, Andy! Your recipes never disappoint.

• Minnie’s mom

• Los Angeles

• 12/10/2020

This is my culture's TRADITIONAL SOUP- our " go-to" comfort soup when your family is sick or to warm up on a cold day. About every Asian country has a rice porridge soup version that are very different from one to another. I HIGHLY respect Bon Appétit for keeping this recipe close to the traditional Lao flavors. I see some people have questions and tips... First off one user added Gojuchang, miso, lemongrass, Chinese five spice, and even more cinnamon- You are OVER DOING IT and mixing Korean, Chinese, Japanese, and Thai flavors, which are all completely different! You don't just go adding everything you find in the Asian aisle into a recipe. What can you use instead of Fish Sauce? Salt. It's not going to have the salted taste, but that's okay. It you take away fish sauce, peanuts, chili peppers and lime- then you are very close to the Chinese style. There is also vegetarian fish sauce- taste is spot on. PRO TIP: After soaking rice and draining the water- gently squeeze the rice to break it by hand, but not crumbling it, like 2 squeezes. This will cut the cooking time. This soup IS supposed to have a porridge texture- not like watery canned chicken and rice soup.

• LAOKITCHEN

• Chicago

• 1/17/2020

I love this soup and have made it at least three times now. My one issue with the recipe as written is that the amount of rice called for completely overtakes the soup. To get the rice cooked enough, it soaks up all of the broth so that it's more like a rice porridge. I now just need to remember to cut the amount of rice I put in in half. Maybe BA Kitchen uses a better quality rice than I am, I can't think of why this would happen every time. Otherwise, the flavors are fantastic and I do plan to make this again and again.

• sarahdianephilli

• Los Angeles, CA

• 1/2/2020

This is so good that I made a batch for a sick friend and instead ate the entire thing myself!

• 11/12/2019

I made this soup after catching a cold upon some earlier-than-expected cold weather that hit Houston this week. I recommend adding the ginger to the cooking liquid, rather than using it as a garnish at the end. The chicken thighs are super tender. The fish sauce gives it nice umami. Add a green vegetable at the very end for some added nutrition. I added baby broccoli.

• halllu

• Houston, TX

• 11/12/2019

A great soup!

• alizarae

• New York

• 10/8/2019

This soup is delicious, but it is definitely better the 2nd and 3rd day, after it has time to sit a bit longer. Like someone else, I used canned green chiles and they were delicious. Next time I will probably use a combo of mild and hot green chiles, as I only used mild this time. I used fresh leeks from the farmer's market and carmelized them before putting them in my homemade bone broth with the chicken. Delicious! I skipped the peanuts because I don't like peanuts added to other foods. I'm definitely saving this to make again, with a bit more spice next time!

• Anonymous

• bay area, CA

• 4/22/2019

I make this with rice noodles instead of rice. It's very, very good.

• Anonymous

• Milwaukee

• 4/17/2019

My “Go-To” Chicken Soup! My husband,Ives this soup beyond reason. Tonight I made it, but had no chilies on hand. I added a small can of diced green chilies. It made it even better! My favorite part is the ginger matchsticks 🥰! I also kept the shallots.

• Janet Monahan

• Wyoming

• 3/15/2019

Great soup! Heart-warming and filling. I followed the recipe exactly except that I didn’t discard the shallots. Didn’t think that was necessary.

• Justeat

• Washington D.C.

• 3/2/2019

AMAZING

• Anonymous

• Boulder, CO

• 2/13/2019

I have everything but fish sauce in my kitchen at the moment. What would be a good substitute?

• Anonymous

• San Jose

• 12/26/2018