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Thai Chicken and Rice Soup

Photo: Annabelle Breakey; Styling: Karen Shinto
Total time 35 mins
Yield Serves 4
In Thailand, this is served plain for breakfast, using leftover chicken. We've dressed it up with fresh herbs and fried shallots.


  • 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

Nutrition Information

  • calories 319
  • caloriesfromfat 58 %
  • protein 18 g
  • fat 21 g
  • satfat 2.9 g
  • carbohydrate 15 g
  • fiber 0.5 g
  • sodium 397 mg
  • cholesterol 55 mg

How to Make It

  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.

  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.

  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.

  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.

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