Cambodian Chicken-and-Rice Soup with Shrimp

Ingredients

  • 8 shelled and deveined medium shrimp
  • 1 teaspoon honey
  • 4 cups chicken stock or low-sodium broth
  • clove(s) 2 garlic
  • 3 tablespoons Asian fish sauce
  • 1 cup cooked jasmine rice
  • 1 3-pound rotisserie chicken
  • + 8 more ingredients
    • 2 tablespoons minced fresh ginger
    • 2 tablespoons fresh lime juice
    • 1 tablespoon vegetable oil
    • ¼ cup chopped cilantro
    • 2 tablespoons chopped basil
    • 1 Thai chile
    • Lime wedges
    • 1 cup water

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 sto...

View full recipe at Food & Wine

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