Cambodian Chicken-and-Rice Soup with Shrimp


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 pre-roasted chicken significantly cuts back on prep time. More Chicken Soup Recipes

Cambodian Chicken-and-Rice Soup with Shrimp
Photo: © Kana Okada
Total Time:
40 mins


  • 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 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


  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.

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