Deb has been sick for a couple of months now and I’m still exhausted from the four hour time change and general lack of sleep from my trip to Puerto Rico. So it’s soup tonight.
I found a recipe in the March 2008 issue of Food and Wine for a Cambodian Chicken and Rice soup. It has lots of ginger, garlic, cilantro and spicy peppers. It sounded like just what the doctor ordered. Apparently you can do the ‘chef’s version’ where you roast a chicken and make the stock from scratch. And there’s also an easy version that uses a rotisserie chicken from your neighborhood grocery and some pre-made chicken stock or broth. I chose the easy version tonight.
It turned out great and we’ll definitely make it again.
I made a few adjustments along the way and they are included here.
Serves: 4
Ingredients:
- 1/2 Rotisserie chicken, skin and bones removed, cut into big chunks
- 1 T vegetable oil
- 3 T fresh ginger, minced
- 2 cloves garlic, minced
- 4 c chicken stock
- 1 c water
- 2 T Asian fish sauce
- 1 t honey
- 1 c jasmine rice, cooked
- 2 T fresh lime juice
- ¼ c cilantro, chopped
- 2 T basil, chopped
- 1 Thai chile, thinly sliced
- Lime wedges and extra sliced chilies, for serving
Directions:
1. In a large saucepan, heat the oil. Add the ginger and garlic and cook over moderate heat until softened, about 3 minutes.
2. Add the stock, water, fish sauce, honey and rice and bring to a boil.
3. Add the chicken pieces and simmer for 5 minutes.
4. Stir in the lime juice, cilantro, basil and chile and serve right away
5. Pass lime wedges and some extra sliced chilies.
