![Cambodian Chicken-and-Rice Soup with Shrimp](https://cdn.statically.io/img/www.foodandwine.com/thmb/E1o7N5tkUWbgpUX2ctJTOfvRhpc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/200803-xl-chicken-rice-soup-168042e4549647c3b803ff94849078be.jpg)
Ingredients
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One 3-pound rotisserie chicken
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1 tablespoon vegetable oil
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2 tablespoons minced fresh ginger
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2 garlic cloves, minced
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4 cups chicken stock or low-sodium broth
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1 cup water
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3 tablespoons fish sauce
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1 teaspoon honey
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1 cup cooked jasmine rice
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8 shelled and deveined medium shrimp, halved lengthwise (about 1/4 pound)
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2 tablespoons fresh lime juice
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1/4 cup chopped cilantro
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2 tablespoons chopped basil
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1 Thai chile, thinly sliced
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Lime wedges, for serving
Directions
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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.