Soupe de pâtes de riz au poulet — Facile, avec Tteok maison

Ingredients

• 900 g Chicken Thighs (bone‑in, skin on (remove skin if you prefer a leaner broth))
• 2 L Water (filtered or tap water)
• 2 tbsp Sunflower Oil (for sautéing aromatics)
• 60 g Shallots (peeled and thinly sliced)
• 5 cloves Garlic (peeled, crushed then minced)
• 1 bunch Scallion (white and green parts sliced thinly)
• 10 g Fresh Coriander (roughly chopped for garnish)
• 1 tsp Salt (kosher or table salt)
• 0.5 tsp Ground Black Pepper (freshly ground)
• 3 tbsp Fish Sauce (Asian fish sauce (nuoc mam))
• 200 g Rice Flour (fine rice flour, sifted)
• 200 g Tapioca Starch (also called tapioca flour)
• 400 ml Hot Water (for dough) (boiling water, essential for proper dough texture)
• 1 tsp Chili Oil (optional, for serving)

Instructions

1. Prepare Chicken and Aromatics

   Trim the chicken thighs, leaving the bone and skin intact. If you prefer a leaner broth, remove the skin. Slice the thighs into bite‑size pieces, keeping the bones whole. Peel and thinly slice the shallots, crush then mince the garlic, and slice the scallion. Roughly chop the coriander for later garnish.

   Time: PT10M

2. Sauté Aromatics

   Heat the stockpot over medium heat and add 2 tbsp sunflower oil. Add the sliced shallots and minced garlic. Stir occasionally until they turn golden and fragrant, about 3 minutes.

   Time: PT3M

   Temperature: medium heat

3. Brown Chicken

   Add the chicken pieces and whole bones to the pot. Stir for 2 minutes so the meat gets a light sear and does not stick to the bottom.

   Time: PT2M

   Temperature: medium heat

4. Build the Broth

   Pour in 2 L water, add 3 tbsp fish sauce, 1 tsp salt and 0.5 tsp ground black pepper. Increase heat to high and bring to a rolling boil. As foam rises, skim it off with a ladle, pushing the foam toward the pot edge. Remove any floating bits of shallot or garlic as well.

   Time: PT5M

   Temperature: high heat

5. Simmer the Broth

   Reduce heat to low, partially cover the pot leaving a small vent, and let the broth simmer gently for 30 minutes. This extracts flavor from the chicken and bones.

   Time: PT30M

   Temperature: low heat

6. Make the Tocs Dough

   While the broth simmers, place 200 g rice flour, 200 g tapioca starch and 1 tsp salt into a large mixing bowl. Pour 400 ml boiling water over the dry mixture and stir immediately with a spatula until fully combined. Knead with the spatula and then with your hands until the dough is smooth, pliable and no dry spots remain.

   Time: PT10M

7. Form the Tocs

   Divide the dough into three equal portions. On a lightly dampened surface, roll each portion into a long rope about 1 cm in diameter. Cut the rope into 3 cm pieces. Toss the pieces lightly with a little extra tapioca starch to keep them from sticking.

   Time: PT10M

8. Cook the Tocs in the Broth

   Increase the broth to medium‑high heat until it gently boils again. Add the prepared tocs pieces, stir briefly, then cover the pot leaving a small vent. Cook for 7 minutes, stirring twice to ensure even cooking. If the broth threatens to boil over, lower the heat slightly.

   Time: PT7M

   Temperature: medium‑high heat

9. Finish and Serve

   Turn off the heat. Ladle the soup into bowls, garnish each with fresh coriander, sliced scallion and, if desired, a drizzle of chili oil and a pinch of fresh pepper. Serve immediately.

   Time: PT3M

Nutrition Facts

Calories

520

Protein

30 g

Carbohydrates

70 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken Thighs: Chicken drumsticks, Boneless chicken thighs
• Instead of Sunflower Oil: Canola oil, Vegetable oil
• Instead of Shallots: Yellow onion (use half amount), Leeks
• Instead of Garlic: Garlic paste (1 tsp per clove), Garlic powder (1/2 tsp per clove)
• Instead of Scallion: Chives, Leek greens
• Instead of Fresh Coriander: Thai basil, Mint
• Instead of Salt: Sea salt
• Instead of Ground Black Pepper: White pepper
• Instead of Fish Sauce: Soy sauce (use 1 tbsp less), Tamari
• Instead of Rice Flour: Gluten‑free all‑purpose flour blend
• Instead of Tapioca Starch: Cornstarch (will change texture), Potato starch
• Instead of Chili Oil: Sriracha, Fresh sliced chili

Equipment Needed

• Large Stockpot
• Cutting Board
• Chef's Knife
• Ladle
• Mixing Bowl
• Heat‑Resistant Spatula
• Measuring Spoons
• Fine Mesh Sieve (optional)

Critical Steps — Do Not Skip

• Skim foam and excess fat from the broth before simmering.
• Use boiling water when mixing the rice‑flour/tapioca dough.
• Roll the dough to a uniform 1 cm thickness before cutting.
• Cook the tocs exactly 7 minutes to achieve the right chewy texture.

Chef Tips from the Video

• For extra depth, roast the chicken bones in the oven at 400 °F for 20 minutes before adding them to the pot.
• Add a slice of ginger to the broth while simmering for a subtle zing.
• If you like extra heat, stir in a teaspoon of chili paste together with the fish sauce.

Troubleshooting

Storage

Refrigerator: Store uncooked tocs in an airtight container for up to 2 days; broth can be kept for 3 days.

Freezer: Freeze uncooked tocs on a tray, then transfer to a zip‑top bag for up to 1 month. Thaw before adding to hot broth.

Room temperature: Do not store at room temperature; both broth and tocs should be refrigerated or frozen.

Make-Ahead Tips

• Prepare the broth a day ahead and refrigerate; reheat gently before adding the tocs.
• Uncooked tocs can be made and stored in the fridge for up to 2 days or frozen for longer storage.

Frequently Asked Questions