Cambodian Chicken-and-Rice Soup with Shrimp

• FAST
• HEALTHY
• STAFF-FAVORITE

Ingredients

1. One 3-pound rotisserie chicken
2. 1 tablespoon vegetable oil
3. 2 tablespoons minced fresh ginger
4. 2 garlic cloves, minced
5. 4 cups chicken stock or low-sodium broth
6. 1 cup water
7. 3 tablespoons Asian fish sauce
8. 1 teaspoon honey
9. 1 cup cooked jasmine rice
10. 8 shelled and deveined medium shrimp, halved lengthwise (about 1/4 pound)
11. 2 tablespoons fresh lime juice
12. 1/4 cup chopped cilantro
13. 2 tablespoons chopped basil
14. 1 Thai chile, thinly sliced
15. Lime wedges, for serving

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.