Thai Chicken and Rice Soup

By Whisper of Yum
  • Total Time:
    30 minutes
  • Servings:


Chicken Balls

  • ½ lb ground chicken thigh
  • 4 garlic cloves, minced
  • ¼ cup cilantro roots, finely chopped
  • ¼ teaspoon white pepper
  • ¼ teaspoon kosher salt
  • 1 large egg white
  • 1½ teaspoons fish sauce

Rice Soup

  • 1½ tablespoons thin soy sauce, or reduced sodium soy sauce
  • 6 cups chicken broth, low sodium-I use Bonafide Provisions chicken broth
  • 1½ tablespoons fish sauce
  • ⅛ teaspoon white pepper
  • 3 cups cooked jasmine rice, day-old

For Serving

  • ¼ cup cilantro, coarsely chopped
  • ¼ cup green onion, thinly sliced
  • ginger, thinly sliced
  • fried garlic
  • fish sauce (optional)
  • poached egg


  1. To make chicken ball mixture, combine all chicken ball ingredients into a bowl and mix with your hands. Be sure to mix the ingredients well. Once thoroughly mixed, check to see if the mixture is squeaky and sticky. Add meat mixture to a sandwich size resealable bag.
  2. Add stock, soy sauce, fish sauce, and pepper to a dutch oven and bring to a boil.
  3. While stock mixture is boiling, lower the heat to simmer. Trim 1½ inch corner of the resealable bag and squeeze over the pot. When about one inch of of mixture comes out, use a butter knife to coax the mixture into the pot. Don’t worry about the shape of the chicken, it will form as it cooks. Cook for about 2-3 mins or until the balls float to the top.
  4. Add rice and bring it to a boil. Cook for 4 minutes.
  5. Taste soup and adjust seasoning with fish sauce and thin soy sauce if necessary. Ladle into 2-3 bowls and top with cilantro, green onions fried garlic, fresh ginger, and poached egg (optional)

Fried Garlic

  • 4 cloves garlic, thinly sliced
  • 1½ tablespoon avocado oil


  1. Heat oil in a saucepan.
  2. Add garlic and cook until golden brown.
  3. Remove garlic from saucepan and place on paper towel-lined plate. Top soup when ready to eat.