Asian-Style Chicken Rice Soup 

Asian Style Chicken Rice Soup

Whether hot or cold, a tasty spicy soup for lunch is delicious. Warming in the winter and cooling in the summer. The soup is easy to make. Fry the herbs until they smell delicious, and then add the chicken and stock. This gives everything an excellent taste. Then you add the filling, and you can eat!

This Asian-style chicken rice soup is always a delicious recipe. You can eat it for lunch, so you still get some more vegetables. Such a win-win situation.

What do you need for Asian-Style Rice Soup?

To prepare this Asian-style Chicken Rice soup, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:

• Chicken breast - Use chicken breast or chicken breast fillets for this recipe. You can also use leftover chicken.
• Onion, shallot, garlic - The base for the soup. By frying lightly, they give much more flavor.
• Kecap Manis - Kecap Manis is a sweet Indonesian soy sauce. It is dark and gives a delicious soy taste. If you don’t have Kecap Manis at home, but you do have light soy sauce, low sodium soy sauce, or dark soy sauce? Then add two tablespoons of honey and one tablespoon of extra brown sugar to the added soy sauce.
• Tamarind paste - This is a fruit with a sour taste. It is used in stews to tenderize the meat (just as vinegar or lemon juice would). Tamarind paste is used for this recipe. You could replace it with a tablespoon of lemon juice and brown sugar.
• Brown sugar - to sweeten the sauce. Brown sugar is also used because it gives a caramelized flavor to the soup.
• Sambal - Use Sambal Oelek or Sambal Badjak to make the Asian rice soup spicy. This recipe is suitable for the whole family with two teaspoons of sambal. Add more sambal if you like it spicy. Sambal can also be replaced by sriracha.
• Egg - Use hard-boiled eggs, which you peel first. I always use this method for cooking hard-boiled eggs.
• Rice - White rice, cooked. It can be cold or warm.
• Bean sprouts - Also called Tjapar. It tastes like Chinese cabbage. Because it is ready quickly, you don't boil it but pour the soup over it.
• Chicken stock - Make homemade chicken stock or make it from a stock cube.
• Turmeric, Ginger Powder, Coriander, Cumin, and Galangal - The spices that give the soup flavor. They are readily available in the (Asian) supermarket.

How to prepare Chicken soup with sprouts and rice 

You can find a printable recipe with a step-by-step description at the bottom of this blog.

1. Fry the chopped onion, shallot, garlic, galangal, turmeric, ginger, coriander, cumin, brown sugar, soy sauce, sambal, and tamarind until fragrant, for about 3 minutes. Fry the herbs and onion for 3 minutes to release all the flavors. The soup will have a more intense flavor.
2. Pour the stock into the pan and add the chicken cubes to the soup. Bring to a boil and lower the heat. Simmer for 30 minutes.
3. Place two egg halves, bean sprouts, and cooked rice in the soup bowls.
4. Fill the bowls with soup and serve immediately.

Delicious to serve with prawn crackers, fried onions, and spring onions.

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