3.6 37

Cambodian Chicken-and-Rice Soup with Shrimp

  • Total Time:
  • Servings: 4

Chef way For this spicy, soothing and restorative chicken-and-rice soup, Ratha Chau prepares his own delectable chicken stock and roasts a chicken, which is then cut into large pieces and added to it.

Easy way Using prepared stock and preroasted chicken significantly cuts back on prep time.


slideshow More Chicken Soup Recipes


KEY: Winter, Chef Recipes Made Easy, Asian, Southeast Asian, Beans, Grains & Legumes, Soups & Stews, Fast, Healthy, Staff Favorites, Dinner, Lunch

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  • One 3-pound 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 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 wedges, for serving

How to make this recipe

  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.

Suggested Pairing

Citrusy, off-dry Australian Riesling.

Contributed By Photo © Kana Okada Published March 2008

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