Friends, this Chicken and Rice Soup with Chillies is ugly. I am just going to say it. It is. It doesn’t photograph well - trust me I have tried. One day I will have the skills to make this look beautiful, but sadly I am not there yet and the only reason that worries me is because I fear you’ll look at it and say “hard pass”. But don’t ok? If like me you love spicy food, food that nourishes and is light, but so satisfying then this soup is right up your alley. This Chicken and Rice Soup with Chillies is the Cambodian version of a classic chicken soup. I am not going to pretend to have learnt this recipe from my Cambodian grandmother (I don’t have one). It is adapted from a book named Chillies which I have borrowed from the library an absurd number of times. I have made some adaptations to make the flavours bolder and brighter, but should you want a more mellow soup halve the ginger and omit the green chillies from the broth base. Then either don’t add the green chillies at the end or keep them whole so that the soup retains its fragrance, but not it’s bite. If you want to make the Chicken and Rice Soup with Chillies even healthier you can use brown rice instead of white, simply simmer for longer. Please do note that once you add the chicken and stir it even the bigger chunks will shred. If you are prepping it ahead of time then add the ingredients in the last step when you’re ready to eat. Looking for more soups? I love this easy Tortilla Soup and this Roasted Tomato one too!
