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Cambodian Chicken-and-Rice Soup with Shrimp Recipe - Ratha Chau
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Brief Description
Chicken and rice stew
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Main Ingredient
Chicken
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Category: Soups
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
https://www.foodandwine.com/recipes/cambodian-chicken-and-rice-soup-shrimp
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Tags:
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Notes:
I used 2-3 cups of rice and made the soup in advance. As a result, it resulted in more of a congee.
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Posted By: gardner.marilyn
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Posted On: Mar 03, 2022
Number of Servings:
Ingredients:
- 3 pounds - rotisserie chicken
- 1 - tablespoon vegetable oil
- 2 tablespoons - minced fresh ginger
- 2 - garlic cloves, minced
- 4 cups - chicken stock or low-sodium broth
- 1 - cup water
- 3 tablespoons - 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 wedges for serving
Directions:
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.
Step 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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