This fragrant Thai chicken soup with rice and cherry tomatoes is comfort in a bowl: bright, aromatic and surprisingly simple to prepare. Tender poached chicken, garlic, ginger and lime leaves create a clear, flavourful broth that’s perfect poured over rice. It’s an easy go-to meal when you want something light but satisfying.
What you’ll need to make this Thai Chicken Soup with Rice
Chicken (skinless chicken breasts are ideal; thighs work if that’s what you have)
Chicken stock (a good-quality stock or stock pot gives the best flavour)
Red onion
Ginger
Chilli
Garlic
Cherry tomatoes
Lime leaves (these add a bright citrus note; available in larger supermarkets or Asian stores)
Coriander
Fresh lime (fresh juice is important for brightness)
Frequently Asked Questions
I prefer a long-grain rice such as basmati because it soaks up the broth nicely and stays light in texture. The rice here is served separately and the soup is ladled over it, so use whatever rice you like.
Yes. Store the cooled broth and chicken in an airtight container in the fridge for a few days. I don’t recommend storing the soup already mixed with rice, as the rice can go soggy and clump together.
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Fragrant Thai Chicken Soup with Rice and Cherry Tomatoes
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Ingredients
For the soup:
- 2 chicken breasts, skinless
- 1.5 litres chicken stock
- 1 red onion, finely chopped
- ½ inch ginger, grated
- 1 red chilli, finely chopped
- 2 cloves garlic, crushed
- 100 g cherry tomatoes, halved
- 3 lime leaves
- 1 small bunch of coriander, stalks finely chopped separately
- 1 lime
To serve:
- Thai basil
- Spring onion, chopped
- Red chilli, finely chopped
- Lime wedges
- Rice, to serve
Instructions
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Heat 2 tbsp olive oil in a pan. Add the chopped red onion, crushed garlic, grated ginger, chopped chilli, halved cherry tomatoes, lime leaves and finely chopped coriander stalks. Season with salt and sauté for about 5 minutes until fragrant and the onion softens.
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Nestle the chicken breasts into the pan and pour over the chicken stock. Gently bring the liquid to a low simmer — it’s important to keep the heat low so the chicken stays tender. Once simmering, reduce the heat and poach gently for 10–15 minutes until cooked through. Remove the chicken and slice it.
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Stir a squeeze of fresh lime juice into the broth, taste and adjust the seasoning with salt or more lime as needed.
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To serve, spoon cooked rice into bowls, top with several slices of the poached chicken and ladle over the hot broth and tomatoes. Garnish with Thai basil, sliced spring onions, extra chilli and lime wedges.
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