Finally a post about cooking! It’s funny how I always imagined having a food blog, yet very few of my posts so far have been traditional foodie posts. I had dinner with my family Wednesday night to celebrate my new job. My sister was so sweet and found this gem of a recipe courtesy of food and wine- Cambodian chicken and rice soup. This will be a post for another time, but some of you know I have spent some time in Cambodia and this country is very near and dear to my heart.
We did not have fish sauce, so we substituted low sodium soy sauce. We omitted the chiles just because I am not a fan of spicy. We also added bok choy and mushrooms to it. Soup is not complete without some veggies!
It was super easy too!
- 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 ( I remember EVERYTHING in Cambodia was served with limes, even our omelettes!)
- 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.
Follow the link below to the full recipe: