Photo: Annabelle Breakey; Styling: Karen Shinto Photo by: Photo: Annabelle Breakey; Styling: Karen Shinto

Thai Chicken and Rice Soup

In Thailand, this is served plain for breakfast, using leftover chicken. We've dressed it up with fresh herbs and fried shallots.

Sunset JANUARY 2011

  • Yield: Serves 4
  • Total: 35 Minutes


  • 1 qt. reduced-sodium chicken broth
  • 2 cups shredded rotisserie chicken
  • 1 cup cooked rice
  • 1/2 teaspoon kosher salt
  • 2 tablespoons minced fresh ginger
  • 1/3 cup vegetable oil
  • 2 large garlic cloves, thinly sliced
  • 1 large shallot, thinly sliced
  • 1 tablespoon flour
  • 1/2 cup cilantro leaves
  • 1/2 cup Thai basil leaves
  • 1 red jalapeño, halved and sliced


1. Put broth in a large pot and bring to a simmer. Add chicken, rice, salt, and ginger; simmer 15 minutes to let flavors develop.

2. Heat oil in a small saucepan over high heat until it registers 350° on a deep-fry thermometer. Fry garlic, turning constantly with a slotted spoon, until light golden brown, about 2 minutes. Transfer to paper towels to drain.

3. Put shallots in a small bowl and toss with flour to coat and break into rings. Fry shallots in same oil at 350° until golden brown. Drain on fresh paper towels.

4. Ladle soup into bowls. Top each with herbs, a sprinkle of fried garlic, a few slivers of fried shallot, and a few slices of jalapeño.

Note: Nutritional analysis is per 1 1/2-cup serving.

Nutritional Information

Amount per serving
  • Calories: 319
  • Calories from fat: 58%
  • Protein: 18g
  • Fat: 21g
  • Saturated fat: 2.9g
  • Carbohydrate: 15g
  • Fiber: 0.5g
  • Sodium: 397mg
  • Cholesterol: 55mg

Go to Full Version of

Thai Chicken and Rice Soup Recipe