Cambodian Chicken and Rice Soup With Shrimp |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Recipe shared at Food and Wine by Ratha Chau. Ingredients:
one 3-pound rotisserie chicken |
1 tablespoon vegetable oil |
2 tablespoons minced fresh ginger |
2 garlic cloves, minced |
4 cups chicken stock or 4 cups low-sodium broth |
1 cup water |
3 tablespoons asian fish sauce |
1 teaspoon honey |
1 cup cooked jasmine rice |
8 shelled and deveined medium shrimp, halved lengthwise (about 1/4 pound) |
2 tablespoons fresh lime juice |
1/4 cup chopped cilantro |
2 tablespoons chopped basil |
1 thai chile, thinly sliced |
lime wedge, for serving |
Directions:
1. Cut the chicken into legs, thighs, breasts and wings. Cut each breast crosswise through the bones into 3 pieces. Remove the thigh bones and cut each thigh in half.
2. In a large saucepan, heat the oil. Add the ginger and garlic and cook over moderate heat until softened, about 3 minutes. Add the stock, water, fish sauce, honey and rice and bring to a boil. Add the chicken pieces and simmer for 5 minutes. Stir in the shrimp and cook just until opaque, about 1 minute. Stir in the lime juice, cilantro, basil and chile and serve right away, passing lime wedges at the table.
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