Lebanese Yogurt Soup with Rice, Garlic, and Mint

Lebanese yogurt soup is a warm, tangy soup made with plain yogurt, rice, garlic, and mint, served as a light meal or a comforting first course. Home versions vary across Lebanon: some include lamb or meatballs, while this simple meat-free version lets the creamy yogurt and fragrant mint lead.

Ingredients

4 cups (960 ml) plain whole-milk yogurt, unsweetened
4 cups (960 ml) low-sodium chicken broth or vegetable broth
1/2 cup (95 g) short-grain rice, such as Egyptian or Arborio rice
1 1/2 tablespoons (12 g) cornstarch
1/2 cup (120 ml) cold water
2 garlic cloves (about 6 g), finely minced
1 tablespoon (14 g) unsalted butter or olive oil
1 1/2 teaspoons (3 g) dried mint, crumbled between your fingers
1 teaspoon (6 g) fine salt, or to taste
1/4 teaspoon (0.5 g) ground black pepper
2 tablespoons (8 g) chopped fresh mint, optional, for serving

Instructions

Prepare the rice and yogurt mixture. Rinse the rice in a fine-mesh sieve under cool water until the runoff is less cloudy, then drain it well. In a medium bowl, whisk the cornstarch into the cold water until smooth. Whisk in the yogurt until the mixture is even, with no visible starch lumps. Set it beside the stove so it is ready to add; avoid using yogurt straight from a very cold refrigerator if you can, because a less-chilled mixture warms more evenly.
Simmer the rice in broth. Put the broth, rinsed rice, salt, and pepper in a heavy-bottomed pot. Bring to a boil over medium-high heat, stirring once or twice so the rice does not settle on the bottom. Lower the heat to maintain a gentle simmer, partly cover the pot, and cook for about 18 minutes, or until the grains are tender but still hold their shape. Stir occasionally, especially toward the end. If the broth reduces unusually fast, add a splash of water; the finished soup should be spoonable, not as thick as rice porridge.
Warm the yogurt without curdling it. Turn the burner to low. Whisk a ladleful of hot broth into the yogurt mixture, then whisk in a second ladleful. This gradual warming is called tempering: it narrows the temperature difference between the yogurt and the pot. Pour the warmed yogurt mixture into the rice pot in a slow stream while stirring steadily. Keep stirring gently as the soup heats for 8 to 10 minutes. Do not let it boil hard; small wisps of steam and a few lazy bubbles at the edge are enough. The cornstarch helps the yogurt stay smooth, but rapid boiling can still make it grainy.
Season the soup and make the mint-garlic finish. Taste the soup and add more salt or pepper if needed. In a small skillet, melt the butter over low heat, or warm the olive oil until it shimmers. Add the garlic and cook for about 30 seconds, stirring, just until fragrant; it should not brown. Stir in the dried mint and take the skillet off the heat. Pour this aromatic mixture into the soup and stir to distribute it. Serve hot, with fresh mint scattered over the bowls if using.

Tips

Choose the right yogurt. Plain, unsweetened whole-milk yogurt gives the soup a rounded flavor and a silky texture. Greek yogurt is thicker and more concentrated; whisk it very thoroughly with the water and cornstarch, and thin it with a little extra broth if the soup seems too dense. Avoid flavored or sweetened yogurt, which will make the soup taste unexpectedly sugary.
Keep the heat gentle. The most common problem is boiling the yogurt mixture vigorously, which can cause it to separate. Temper it with hot broth, stir as it warms, and lower the burner before adding it. If the soup starts bubbling rapidly, move the pot off the heat briefly and stir until it settles.
Adjust the consistency at the end. Rice continues to absorb liquid as it sits, so the soup may thicken between cooking and serving. Stir in warm broth or water a little at a time to loosen it. If it seems thin, give it a few minutes over low heat while stirring; avoid adding extra dry cornstarch directly to the pot, which can form lumps.
Use dried mint for the cooked finish. Dried mint has a concentrated, earthy fragrance that works especially well with warm yogurt. Rub it lightly between your fingers as you add it to release its aroma. Fresh mint is welcome as a garnish, but it does not have quite the same flavor as the brief butter-and-mint finish.

Serving Suggestions

Serve this soup in warm bowls while it is freshly made, when the rice is tender and the yogurt base is at its smoothest. It can be a light lunch on its own, or a starter before a fuller Lebanese-inspired meal. Add warm flatbread, pita, or a piece of crusty bread at the table for dipping. A simple chopped cucumber and tomato salad, dressed with lemon and olive oil, brings a crisp contrast to the creamy soup.

For a more substantial spread, pair it with grilled vegetables, hummus, olives, and rice or bulgur. Keep any strongly spiced side dish modest so it does not overpower the mint and tang of the soup. A small drizzle of olive oil and a few fresh mint leaves are enough for a clean finish; toasted pine nuts can also add a pleasant crunch, though they are optional rather than essential.

Variations

Add meat for a heartier bowl. A common direction for Lebanese yogurt dishes is to include lamb or small meatballs. To adapt this recipe, brown about 8 ounces (225 g) of ground lamb in a separate skillet, breaking it into small pieces, then drain excess fat and stir the cooked lamb into the soup after the yogurt has warmed. Ground meat should reach 160°F (71°C); use a food thermometer to check it. For a more traditional stew-like variation, cooked pieces of lamb can be added instead. Keep the meat separate until cooked through so you can control its doneness without boiling the yogurt soup.

Change the grain or make it gluten-free. Short-grain rice gives the soup a soft, cohesive body. Long-grain rice also works but stays more separate, and it may need a few extra minutes to become tender. For a gluten-free bowl, check that your broth and cornstarch are labeled gluten-free. If you have rice flour, it can replace the cornstarch in a similar amount, though it may need a little longer to cook out and can make the soup slightly less glossy.

Use a vegetarian broth or deepen the garlic. Vegetable broth makes the base meat-free, while chicken broth gives it a fuller savory character. For a stronger garlic note, add one extra clove to the skillet, but keep the heat low so the garlic stays sweet rather than bitter. You can also finish each serving with a small squeeze of lemon. Add it at the table, because stirring a lot of acidic juice into the whole pot can make dairy more likely to separate.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, in a covered container. The soup keeps for 3 to 4 days in the refrigerator. Rice absorbs liquid as it rests, so expect the chilled soup to be thicker than it was in the pot. Stir in a little broth or water when reheating to bring it back to a soup-like consistency.

Reheat only the portion you plan to eat in a saucepan over low heat, stirring often, until steaming throughout. Avoid a rolling boil, which can roughen the yogurt texture. A microwave also works: heat in short intervals, stirring between them, until hot. If the soup has been kept at room temperature for more than 2 hours, discard it rather than saving it. Freezing is possible, but yogurt-based soups may separate or turn grainy when thawed; for the best texture, freeze the cooked rice and broth base without yogurt, then make and stir in a fresh yogurt mixture when you are ready to serve.

Frequently Asked Questions

Why did my yogurt soup curdle?

Yogurt can separate when it is exposed to sudden heat or a hard boil. Whisking cornstarch into the yogurt, tempering it with hot broth, and heating the soup gently while stirring all help keep the texture smooth. If it looks slightly grainy, take it off the heat and whisk gently; it may improve, though fully separated yogurt may not return to a completely silky texture.

Can I make Lebanese yogurt soup without cornstarch?

Yes, but the soup needs a little more care because the starch helps stabilize the yogurt. You can omit it and temper the yogurt especially gradually, then keep the pot below a boil while stirring. The result may be thinner and more prone to separating. Rice flour is a practical alternative; whisk it into cold water first just as you would cornstarch.

Is this soup the same as laban immo?

Not exactly. Lebanese yogurt dishes have several names and family versions, and laban immo is generally a yogurt-based stew that includes meat, often lamb, and may be served with rice. This recipe is a simpler rice-and-yogurt soup with garlic and mint. The methods share the idea of gently cooking yogurt into a savory dish, but the ingredients and final texture vary from one preparation to another.

Can I prepare it ahead?

You can cook the rice in broth and refrigerate that base separately for up to 3 to 4 days, then warm it and add freshly whisked, tempered yogurt shortly before serving. This gives a smoother result than making the complete soup far in advance, since rice continues to soak up liquid and dairy can change texture during storage. Keep the rice base covered in the refrigerator and bring it back to a simmer before tempering the yogurt.

What can I use instead of dried mint?

Fresh mint can be used, but its flavor is brighter and less concentrated. Finely chop about 1 tablespoon (3 g) of fresh mint and stir it into the butter or oil after taking the skillet off the heat, so it does not darken or lose its fresh aroma. You can also leave out the mint if needed, but the soup will lose one of its characteristic savory notes; do not replace it with peppermint extract or sweet mint seasoning.

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