Cambodian Chicken And Rice Soup With Shrimp Food

CAMBODIAN CHICKEN AND RICE SOUP WITH SHRIMP

Cambodian Chicken and Rice Soup With Shrimp image

Make and share this Cambodian Chicken and Rice Soup With Shrimp recipe from Food.com.

Provided by Pinay0618

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

one 3-pound rotisserie chicken
1 tablespoon vegetable oil
2 tablespoons minced fresh ginger
2 garlic cloves, minced
4 cups chicken stock or 4 cups low-sodium broth
1 cup water
3 tablespoons asian fish sauce
1 teaspoon honey
1 cup cooked jasmine rice
8 shelled and deveined medium shrimp, halved lengthwise (about 1/4 pound)
2 tablespoons fresh lime juice
1/4 cup chopped cilantro
2 tablespoons chopped basil
1 Thai chile, thinly sliced
lime wedge, for serving

Steps:

Cut the chicken into legs, thighs, breasts and wings. Cut each breast crosswise through the bones into 3 pieces. Remove the thigh bones and cut each thigh in half.
In a large saucepan, heat the oil. Add the ginger and garlic and cook over moderate heat until softened, about 3 minutes. Add the stock, water, fish sauce, honey and rice and bring to a boil. Add the chicken pieces and simmer for 5 minutes. Stir in the shrimp and cook just until opaque, about 1 minute. Stir in the lime juice, cilantro, basil and chile and serve right away, passing lime wedges at the table.

Nutrition Facts : Calories 188.7, Fat 6.6, SaturatedFat 1.3, Cholesterol 22.3, Sodium 1477.3, Carbohydrate 22.4, Fiber 0.8, Sugar 6.5, Protein 9.7

CAMBODIAN CHICKEN SOUP

Cambodian Chicken Soup image

Make and share this Cambodian Chicken Soup recipe from Food.com.

Provided by ElizabethKnicely

Categories Chicken Breast

Time 40m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon vegetable oil
1 teaspoon chopped fresh gingerroot
1 garlic clove, minced
2 teaspoons minced fresh serrano chili peppers or 2 teaspoons other small hot green chili peppers, including seeds
2 chicken breasts, cut into chunks
2 teaspoons red curry paste
1 tablespoon curry powder
1 tablespoon vinegar
1 tablespoon fish sauce
2 teaspoons white sugar
2 cups chicken broth
2 (13 1/2 ounce) cans coconut milk
1 (20 ounce) can pineapple chunks, drained
4 cups cooked rice

Steps:

Heat the cooking oil in a large pot over medium-high heat. Cook and stir the ginger, garlic, Serrano pepper, and chicken in the hot oil about 5 minutes. Add the curry paste, curry powder, vinegar, fish sauce, sugar, chicken broth, coconut milk, pineapple, and rice; stir. Allow the soup to simmer until it thickens, about 15 minutes more.

Nutrition Facts : Calories 615.7, Fat 22.1, SaturatedFat 16.8, Cholesterol 23.2, Sodium 423.4, Carbohydrate 92.9, Fiber 1.3, Sugar 63, Protein 12.7

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