Kachin Rice Powder Soup with Chicken and Ginger

The cooks at Myit Sone, a Kachin restaurant in Rangoon, taught me this wonderful version of chicken-rice soup. Instead of starting with whole rice, as most chicken-rice soups do, the Kachin use toasted rice powder. The powder, a common ingredient in Kachin dishes, is a pantry staple you can easily make yourself. It has a seductive toasted-grain aroma, and it gives the soup a thickened texture that’s a real pleasure. The Karen have a similar porridge-like soup, khao beue, made of toasted rice simmered in a pork broth.

This recipe calls for soy sauce as well as salt; long ago, the Kachin would not have had soy sauce, but years of trade across the border between Kachin State and Yunnan Province in China mean that soy sauce is now a part of many Kachin cooks’ pantries.

Serve with a vegetable alongside, such as Lima Beans with Galangal, and a condiment such as Kachin Salsa or Fresh Red Chile Chutney. This is also a good warming winter soup to serve with cheese and bread. For a punchier version, toss in 1 teaspoon Red Chile Powder.

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  • 5 cups water
  • 1 cup Toasted Rice Powder
  • 2 tablespoons ginger cut into matchsticks
  • ½ pound boneless chicken or about ¾ pound bone-in chicken, cut into bite-sized pieces
  • 2 tablespoons soy sauce, or to taste
  • 2 teaspoons salt, or to taste
  • ½ cup coarsely chopped Vietnamese coriander or coriander (optional)


Pour 2 cups of the water into a large pot and place over medium heat. Add the rice powder and stir thoroughly to blend it into the water. Add the remaining 3 cups water and the ginger and bring to a boil. Add the chicken, soy sauce, and salt and bring back to a boil, then cover and lower the heat to maintain a simmer. Cook for 20 minutes or so, until the chicken is tender and the flavors have had time to blend.

If the soup is thicker than you want, add more hot water and stir in. Taste and adjust the seasonings if necessary.

Serve plain, or top it with chopped fresh herbs, as you please.