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. More Chicken Soup Recipes

By Ratha Chau
March 2008

Gallery

Credit: © Kana Okada

Recipe Summary test

total:
40 mins
Yield:
4
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Ingredients

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.

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  • 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.

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