CAMBODIAN CHICKEN AND RICE SOUP WITH SHRIMP

Cambodian Chicken and Rice Soup With Shrimp image

Provided by Pinay0618

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

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one 3-pound rotisserie chicken
1 tablespoon vegetable oil
2 tablespoons minced fresh ginger
2 garlic cloves, minced
4 cups chicken stock or 4 cups low-sodium broth
1 cup water
3 tablespoons asian 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 wedge, for serving

Steps:

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.
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.

Nutrition Facts : Calories 188.7, Fat 6.6, SaturatedFat 1.3, Cholesterol 22.3, Sodium 1477.3, Carbohydrate 22.4, Fiber 0.8, Sugar 6.5, Protein 9.7