Spicy Korean Chicken Rice Soup
This Spicy Korean Chicken Rice Soup is a comforting dish filled with rich flavors and nourishing ingredients. Perfect for warming up on chilly days, it's made with a savory homemade chicken broth, tender rice, shredded chicken, and a hint of spice from kochujang. With hints of garlic and fresh ginger, this soup bursts with flavor making it an ideal meal for sharing with family or friends. Each bowl is topped with vibrant scallions and toasted sesame seeds, adding both texture and a nutty aroma. Enjoy the heartiness of this soup that not only fills the belly but also warms the soul.
6
Servings
58
Calories
10
Ingredients
Ingredients
Toasted sesame seeds
1 tablespoon (lightly toasted)
Chicken broth
8 cups (preferably homemade)
Garlic
2 tablespoons (finely chopped)
Fresh ginger
2 tablespoons (finely grated)
White rice
1/2 cup (uncooked)
Reduced sodium soy sauce
1 tablespoon
Toasted sesame oil
1 teaspoon
Kochujang or other chili paste
1 teaspoon (to taste)
Cooked chicken
1 cup (shredded)
Scallions
2 (finely chopped)
Instructions
1
In a large pot, combine the chicken broth, finely chopped garlic, and grated fresh ginger. Bring the mixture to a rapid boil over high heat.
2
Once boiling, add the uncooked white rice to the pot. Lower the heat to medium-low, allowing the soup to simmer. Continue simmering for 12 to 15 minutes or until the rice becomes tender.
3
After the rice is cooked, stir in the reduced sodium soy sauce and toasted sesame oil, mixing well. Add the kochujang or chili paste gradually, tasting as you go to reach your desired spice level.
4
Next, stir in the shredded cooked chicken and allow it to heat through for a few minutes.
5
Once everything is warmed and well combined, ladle the soup into bowls. Garnish generously with chopped scallions and a sprinkle of toasted sesame seeds before serving.
Nutrition Information
1.67g
Fat
7.5g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Korean Chicken Rice Soup?
It is a comforting, savory soup made with homemade chicken broth, tender rice, shredded chicken, and a hint of spice from kochujang chili paste.
How many servings does this recipe provide?
This recipe yields approximately 6 servings.
What are the main flavoring ingredients in this soup?
The main flavors come from finely chopped garlic, grated fresh ginger, soy sauce, toasted sesame oil, and kochujang.
How many calories are in one serving of this soup?
There are 58 calories per serving.
What is kochujang and where can I find it?
Kochujang is a savory, sweet, and spicy fermented Korean chili paste available in most Asian grocery stores or the international aisle of many supermarkets.
Can I substitute kochujang with another ingredient?
Yes, you can substitute kochujang with other types of chili paste, though the flavor profile will vary slightly.
How long does it take for the white rice to cook in the broth?
The white rice typically takes between 12 to 15 minutes to become tender when simmered in the broth.
Should I use cooked or uncooked rice for this recipe?
The recipe calls for 1/2 cup of uncooked white rice which is simmered directly in the chicken broth.
How much chicken is required for this soup?
You will need 1 cup of shredded cooked chicken.
Can I use store-bought chicken broth?
Yes, though the recipe notes that homemade chicken broth is preferred for the best flavor.
Is this soup high in protein?
Each serving contains about 4 grams of protein.
How do I prepare the ginger for this recipe?
The fresh ginger should be finely grated to ensure it blends smoothly into the soup mixture.
What is the fat content per serving?
Each serving contains approximately 1.67 grams of fat.
What is the recommended garnish for this dish?
The soup is garnished with finely chopped scallions and a sprinkle of toasted sesame seeds.
Can I adjust the level of spiciness?
Yes, you can add the kochujang or chili paste gradually and taste as you go to achieve your preferred spice level.
How many grams of carbohydrates are in a serving?
There are 7.5 grams of carbohydrates per serving.
What type of soy sauce should I use?
The recipe recommends using one tablespoon of reduced sodium soy sauce.
How much garlic is used in this recipe?
The recipe uses 2 tablespoons of finely chopped garlic.
Can I make this soup ahead of time?
Yes, but keep in mind that the rice will continue to absorb liquid as it sits, so you may need to add more broth when reheating.
Is this soup considered a healthy meal?
Yes, it is tagged as a healthy meal due to its low calorie count and use of fresh ingredients like ginger and garlic.
How do I toast the sesame seeds?
You can lightly toast sesame seeds in a dry pan over medium heat for 1-2 minutes until they are golden and fragrant.
When do I add the sesame oil?
Toasted sesame oil is stirred in after the rice is cooked, along with the soy sauce and chili paste.
Can I use rotisserie chicken?
Yes, shredded rotisserie chicken is a convenient and delicious option for the cooked chicken in this recipe.
What size pot should I use?
A large pot is recommended as you will be boiling 8 cups of broth plus additional ingredients.
How do I store leftover soup?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Is this recipe suitable for families?
Yes, it is considered a family-friendly recipe, though you may want to reduce the spice for younger children.
Can I add extra vegetables to the soup?
Absolutely; vegetables like bok choy, spinach, or sliced carrots would complement the flavors well.
Is the ginger flavor very strong?
With 2 tablespoons of fresh ginger, the flavor is present and vibrant but balanced by the savory chicken broth.
How long does it take to heat the chicken through?
After adding the shredded chicken, it only needs to heat through for a few minutes since it is already cooked.
Can I freeze this soup?
Yes, you can freeze it, though the texture of the rice may be softer once thawed and reheated.