We really liked this recipe but, I would double the salt it calls for and although I liked the fried garlic and shallots on top I think next time I will just add them directly to the broth instead of using them as a garnish. I will definately be making this soup again.
Thai Chicken and Rice Soup
Photo: Annabelle Breakey; Styling: Karen Shinto
In Thailand, this is served plain for breakfast, using leftover chicken. We've dressed it up with fresh herbs and fried shallots.
Yield: Serves 4
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Amount per serving
- Calories: 319
- Calories from fat: 58%
- Protein: 18g
- Fat: 21g
- Saturated fat: 2.9g
- Carbohydrate: 15g
- Fiber: 0.5g
- Sodium: 397mg
- Cholesterol: 55mg
- 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
- 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.
- Note: Nutritional analysis is per 1 1/2-cup serving.
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