Sunday, October 7, 2012

Cambodian Chicken and Rice Soup with Shrimp

Fall temperatures have come to the Deep South.  Well, at least for today and tomorrow.  Tonight we were inspired to make a nice warm soup, one we've made a handful of times and will continue to make again and again.  I actually posted the recipe almost 2 years ago in my early stages of this blog, but didn't take any photos of the soup. Scroll down for the full recipe, recipe courtesy of Food and Wine magazine.  

This soup is very easy to prepare despite the long list of ingredients. First thing we did was cook two large chicken breasts.  We did this versus using the meat from a rotisserie chicken.  Definitely to save time you can buy a pre-cooked chicken then just pull the meat off and cut in to chunks. You can do this while you wait for the liquids to come to a boil.  While the chicken cooked, we prepped the remainder of the ingredients except the herbs.  Also, after the chicken started to cook, we started cooking the rice. I used a rice cooker so we could put it off to the side and not have another pot on the stove. 

The main cooking in this dish is the ginger (lots of ginger!) and garlic, then bringing the liquids to a boil.  The shrimp, herbs, lime juice, and chicken all go back in near the end, so it all cooks very quickly.  The prep takes longer than the cooking! 

You can vary the heat by leaving the seeds in or taking them out of the pepper.  We don't have Thai chili's nearby, so we subbed in serrano. 


I only needed two of these limes to get the 2 Tbsp needed for the recipe

Sky while we were cooking. I ran outside to take this =)

Liquids and honey

Good stuff is happening in that pot

Herbs, we didn't have quite enough basil left on our plant, so used some mint as well

More good stuff happening. Proteins have been added. 

All done!
Cambodian Chicken-and-Rice Soup with Shrimp Recipe 
by Ratha Chau 



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 


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.

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