Thai Chicken and Rice Soup
Photo: Annabelle Breakey; Styling: Karen Shinto
YieldsServes 4Total Time35 mins
In Thailand, this is served plain for breakfast, using leftover chicken. We've dressed it up with fresh herbs and fried shallots.

How to Make It

Step 1
1

Put broth in a large pot and bring to a simmer. Add chicken, rice, salt, and ginger; simmer 15 minutes to let flavors develop.

Step 2
2

Heat oil in a small saucepan over high heat until it registers 350° on a deep-fry thermometer. Fry garlic, turning constantly with a slotted spoon, until light golden brown, about 2 minutes. Transfer to paper towels to drain.

Step 3
3

Put shallots in a small bowl and toss with flour to coat and break into rings. Fry shallots in same oil at 350° until golden brown. Drain on fresh paper towels.

Step 4
4

Ladle soup into bowls. Top each with herbs, a sprinkle of fried garlic, a few slivers of fried shallot, and a few slices of jalapeño.

Step 5
5

Note: Nutritional analysis is per 1 1/2-cup serving.

Ingredients

 1 qt. reduced-sodium chicken broth
 2 cups shredded rotisserie chicken
 1 cup cooked rice
 1/2 teaspoon kosher salt
 2 tablespoons minced fresh ginger
 1/3 cup vegetable oil
 2 large garlic cloves, thinly sliced
 1 large shallot, thinly sliced
 1 tablespoon flour
 1/2 cup cilantro leaves
 1/2 cup Thai basil leaves
 1 red jalapeño, halved and sliced

Directions

Step 1
1

Put broth in a large pot and bring to a simmer. Add chicken, rice, salt, and ginger; simmer 15 minutes to let flavors develop.

Step 2
2

Heat oil in a small saucepan over high heat until it registers 350° on a deep-fry thermometer. Fry garlic, turning constantly with a slotted spoon, until light golden brown, about 2 minutes. Transfer to paper towels to drain.

Step 3
3

Put shallots in a small bowl and toss with flour to coat and break into rings. Fry shallots in same oil at 350° until golden brown. Drain on fresh paper towels.

Step 4
4

Ladle soup into bowls. Top each with herbs, a sprinkle of fried garlic, a few slivers of fried shallot, and a few slices of jalapeño.

Step 5
5

Note: Nutritional analysis is per 1 1/2-cup serving.

Thai Chicken and Rice Soup
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