Ginger and chicken soup

Total time: 45m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 214 Kcal, 23g Protein, 24g Carbohydrates, 2g Fat


  • Stock
  • 1.5 litres chicken bouillon
  • 2 ginger shots (each approx. 65 ml)
  • 1 garlic clove, pressed
  • 1 tbsp soy sauce
  • 0.5 tbsp fish sauce
  • 1 green chilli, deseeded, finely chopped
  • 2 star anise
  • Soup
  • 2 chicken breasts (each approx. 150 g)
  • 75 g perfumed rice, washed
  • 2 spring onions incl. green parts, cut into rings, greens set aside
  • 0.5 courgettes, shaved into thin strips using a peeler
  • 1 lime, rinsed with hot water, dabbed dry, use grated zest and juice
  • 1 bunch coriander, roughly chopped

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  • Stock

    Bring the stock to the boil along with all the other ingredients up to and including the star anise.
  • Soup

    Add the chicken breasts, cover and simmer for approx. 10 mins., add the rice and spring onions to the soup, cover and simmer for approx. 20 mins., stirring occasionally. Remove the chicken, pull apart using two forks, return to the soup with the spring onion greens, courgette, lime zest and juice, heat gently. Scatter the coriander over the top.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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