- 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
- 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
Put broth in a large pot and bring to a simmer. Add chicken, rice, salt, and ginger; simmer 15 minutes to let flavors develop.
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.
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.
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.
Note: Nutritional analysis is per 1 1/2-cup serving.