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Cambodian Chicken-and-Rice Soup with Shrimp
© Kana Okada

Cambodian Chicken-and-Rice Soup with Shrimp

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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.

  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.

Suggested Pairing

Citrusy, off-dry Australian Riesling.