Chao Ga Soup
Serves: 16 | Serving Size: 1 cup
- 6 cups water
- 6 cups chicken broth
- 1/2 cup glutinous rice
- 2 cups converted brown rice
- 2 cups chicken meat, shredded
- 2 tablespoons fish sauce
- 1 teaspoon sugar
- 1 tablespoon poultry seasoning
- 2 tablespoons sliced mushrooms
- 4 eggs
- 1 teaspoon white pepper
- 2 green onions, thinly sliced
- 1 tablespoon chopped Thai basil or regular basil
- 1 tablespoon fresh chopped flat leaf parsley
- Place both kinds of rice into a large pot. Add the water and stock. Bring the mixture to a boil, then lower the heat to a simmer and cover the pot.
- Cook the mixture, stirring occasionally, until the rice is soft and the mixture is thick, about 50 minutes.
- Add the fish sauce, sugar, shredded chicken, mushrooms, and poultry seasoning and stir well.
- Add eggs to the top of the mixture and cover. Let it simmer for an additional 5-10 minutes, until the eggs are cooked well.
- To serve, spoon the soup into serving bowls. Garnish with chopped spring onion, basil, and parsley.
- Serves 16. Each serving has 160 calories, 1 g fat, 0 g saturated fat, 0 g trans fat, 15 mg cholesterol, 234 mg sodium, 26 g carbohydrate, 1 g dietary fiber, 1 g sugar, & 11 g protein.
- Each serving has 1% DV vitamin A, 1% DV vitamin C, 3% DV calcium, & 11% DV iron.
- Add more water or broth at the end of cooking to adjust the consistency.
- What's glutinous rice? It's a type of rice that is low in amylose, and which is especially sticky when cooked. It makes an appearance in lots of Asian cuisine.
- If you can't find converted brown rice, you can substitute the same amount of regular brown rice.
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Stephanie Ronco has been editing in a professional capacity for the past 10 years. In addition to her work as an editor, Ronco has also served as a ghostwriter and writing tutor. A voracious reader, Ronco loves watching language evolve and change. When she’s not delving into her latest project, Ronco can be found teaching acting classes, performing in community theater, or sailing with her husband.