Chicken and Rice Soup with Green Chiles and Ginger
Filed under Soup
by Natalie Smachylo
This is a lovely soup that warms your tummy.
Ingredients
- 2 tsp sugar
- 1 to taste piece ginger, peeled, cut into very thin matchsticks
- ¾ lb boneless, skinless chicken thighs
- 6 cup homemade chicken stock or low sodium chicken broth
- 3 small shallots
- 4 garlic cloves
- ¾ cup jasmine rice, rinsed
- 2 tbsp fresh lime juice
- 1 tbsp (or more) fish sauce
- kosher salt
- 3 thai green chiles, thinly sliced crosswise
- 2 scallions thinly sliced crosswise
- 3 tbsp crushed skin on, roasted, unsalted peanuts
Directions
- Combine sugar and 1/2 cup hot water in a small bow, stirring to dissolve sugar. Add ginger and let cool: drain and set aside.
- Bring chicken, stock, shallots, and garlic to a boil in a large saucepan. Reduce heat and simmer until chicken is cooked through, 20 -25 minutes. Transfer chicken and garlic to a cutting board and let cool: discard shallots. Smash garlic to a paste using the side of a chef's knife; return to saucepan and stir to combine. Shred chicken; set aside.
- Bring stock mixture to a boil and add rice. Reduce heat and simmer, stirring occasionally, until rice is tender and has broken(soup should have slightly thickened) 30-40 minutes. Stir in lime juice, fish sauce, and reserved chicken; taste and adjust seasonings with more fish sauce and salt if needed
- Divide soup among bowls; top with reserved ginger, chilies, scallions, and peanuts
- Do ahead: Soup can be made 3 days ahead; cover and chill. Reheat over medium-low adding water or stock to thin as needed.
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