Photo: Annabelle Breakey; Styling: Karen Shinto
Total Time:
35 Mins
Serves 4

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

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

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

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

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

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

Ratings & Reviews

Brook84's Review

March 22, 2011
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.