Cambodian Chicken-and-Rice Soup with Shrimp

By sandycon

Ingredients

• 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 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 wedges, for serving

Preparation

Step 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.

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.