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1 (3-pound) rotisserie chicken
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1 tablespoon vegetable oil
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2 tablespoons minced fresh ginger
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2 garlic cloves, minced
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4 cups chicken stock or low-sodium broth
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1 cup water
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3 tablespoons fish sauce
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1 teaspoon honey
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1 cup cooked jasmine rice
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8 shelled and deveined medium shrimp, halved lengthwise (about 1/4 pound)
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2 tablespoons fresh lime juice
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1/4 cup chopped cilantro
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2 tablespoons chopped basil
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1 Thai chile, thinly sliced
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Lime wedges, for serving
Cambodian Chicken and Rice Soup with Shrimp
Chef way For this spicy, soothing and restorative chicken-and-rice soup, Ratha Chau prepares his own delectable chicken stock and roasts a chicken, which is then cut into large pieces and added to it. Easy way Using prepared stock and pre-roasted chicken significantly cuts back on prep time.
Nutrition Information
232
Calories
45g
Carbohydrates
5g
Protein
379mg
Potassium
3g
Fiber
4g
Sugar
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