Sesame Chicken & Wild Rice Soup

Light, fragrant and packed with fresh herbs, this comforting soup combines our Brown, Red & Wild Rice with ginger, garlic and lime. Topped with sesame-marinated chicken and fresh chillies, it's a warming meal that's full of flavour and texture.

 

Written by Georgia Hughes
25 minutes Serves 2 Beginner
sesame chicken rice soup
Ingredients
  • Sesame Chicken
  • 4 chicken thighs
  • ½ lime
  • 1 tbsp soy sauce
  • 2 tsp Chinese five-spice
  • 1 tbsp sesame oil
  • Wild Rice Soup
  • 1 pouch Merchant Gourmet Brown, Red & Wild Rice
  • 2 shallots, finely sliced
  • 3 garlic cloves, grated
  • 2cm piece fresh ginger, grated
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • 1 tsp miso paste
  • 600ml chicken stock
  • Juice of ½ lime
  • Handful fresh mint
  • Handful fresh coriander
  • Fresh herbs, to serve
  • Lime wedges, to serve

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Brown, Red & Wild Rice
Brown, Red & Wild Rice
250G
  1. Combine the chicken thighs with the lime juice, soy sauce, Chinese five-spice and sesame oil. Leave to marinate while preparing the soup.
  2. Heat a frying pan over a medium heat and cook the chicken for 12–15 minutes, turning occasionally, until cooked through and golden.
  3. Meanwhile, heat the sesame oil in a saucepan over a low-medium heat.
  4. Add the shallots, garlic and ginger and cook gently until softened and fragrant.
  5. Stir through the soy sauce and miso paste.
  6. Pour in the chicken stock and add the lime juice, mint, coriander and Merchant Gourmet Brown, Red & Wild Rice.
  7. Simmer gently for around 5 minutes until heated through and fragrant.
  8. Slice the cooked chicken.
  9. Divide the soup between bowls and top with the chicken.
  10. Finish with fresh herbs, sliced chillies and lime wedges before serving.

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