Vietnamese Chicken and Ginger Rice Soup (Chao Ga)
A gentle, soupy rice porridge with shredded chicken, ginger, and spring onion. The universal "feel-off" breakfast — warm, mild, sneakily protein-rich.
380
Calories
32g
Protein
40g
Carbs
9g
Fat
GLP-1 Tip
Rice soups are one of the most reliably tolerable savory breakfasts for serious nausea — warm, gentle, low-fat, and low-odour. Batch the chicken ahead and this becomes a 15-minute rescue meal.
Easy on stomachHigh ProteinGluten FreeDairy FreeNausea friendlyGood for shot day
Ingredients
Serves 1 · 3 min prep · 15 min cook
Method
- 1
Rinse 50g basmati or jasmine rice and add to a small pan with 400ml low-salt chicken stock and 2cm finely sliced fresh ginger; bring to a boil.
~3 min
- 2
Reduce heat and simmer, stirring occasionally, until the rice has broken down into a loose porridge.
~12 min
- 3
Stir in 120g cooked shredded chicken breast and 1 tsp fish sauce; warm through for 2 minutes.
~2 min
- 4
Ladle into a bowl and top with 1 sliced spring onion, a small handful of coriander, and a pinch of white pepper.
~1 min
Chef Notes
Cook the rice a few minutes longer than you think; proper chao has rice grains that have collapsed into the broth. Stir occasionally so nothing catches.
Allergens
Fish
Substitutions
Use 150g silken tofu and soy sauce instead of chicken and fish sauce for a vegetarian version.
This is not medical advice. Consult your prescribing physician about dietary changes. Nutritional values are estimates and may vary.