Asian Chicken Rice Soup

This chicken and rice soup takes the idea of an old comfort food and adds an Asian twist to it. Dash a few sprinkles of Shichimi Togarashi onto your soup. If you’re feeling particularly daring, add even more of this spicy condiment to heat your broth up. Recipe by Gill Murray

Yields: 4 servings
Preparation Time: 10 minutes 
Cooking Time: 40 minutes 


  • 6 skinless free range chicken thighs
  • 4 inch piece of ginger, sliced
  • 5 star anise pods
  • 1 cinnamon stick
  • 6 black peppercorns
  • 1 tsp coriander seeds
  • 6 cups free range chicken stock
  • 1 cup sushi rice
  • 1 tbsp fish sauce
  • 1 tsp light brown sugar
  • 1 shallot thinly sliced (to garnish)
  • handful of parsley and cilantro leaves (to garnish)
  • Spice Squad Shichimi Togarashi (sprinkle)


1. In a large pot, add the chicken, ginger, star anise, cinnamon, black pepper and coriander seeds and cover with the chicken stock. Bring to a medium heat then reduce heat to a simmer and cook until the chicken is tender.

2. Transfer the chicken to a plate and strain the broth through a sieve into a separate bowl. Discard the solids and return the broth to the pot. Over a low heat, add the rice, fish sauce and brown sugar to the pot and simmer until the rice is cooked, approx 15-20 mins.

3. While the rice is cooking, shred the chicken and then return to the pot once the rice is cooked. Season to taste.

4. Divide between bowls and serve with garnishes.