Thai Chicken and Rice Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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In Thailand, this is served plain for breakfast, using leftover chicken. We've dressed it up with fresh herbs and fried shallots. Ingredients:
1 qt. reduced-sodium chicken broth |
2 cups shredded rotisserie chicken |
1 cup cooked rice |
1/2 teaspoon kosher salt |
2 tablespoons minced fresh ginger |
1/3 cup vegetable oil |
2 large garlic cloves, thinly sliced |
1 large shallot, thinly sliced |
1 tablespoon flour |
1/2 cup cilantro leaves |
1/2 cup thai basil leaves |
1 red jalapeño, halved and sliced |
Directions:
1. Put broth in a large pot and bring to a simmer. Add chicken, rice, salt, and ginger; simmer 15 minutes to let flavors develop.
2. Heat oil in a small saucepan over high heat until it registers 350° on a deep-fry thermometer. Fry garlic, turning constantly with a slotted spoon, until light golden brown, about 2 minutes. Transfer to paper towels to drain.
3. Put shallots in a small bowl and toss with flour to coat and break into rings. Fry shallots in same oil at 350° until golden brown. Drain on fresh paper towels.
4. Ladle soup into bowls. Top each with herbs, a sprinkle of fried garlic, a few slivers of fried shallot, and a few slices of jalapeño.
5. Note: Nutritional analysis is per 1 1/2-cup serving.
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