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Thai Chicken and Rice Soup





Yields
Serves 4




Total Time
35 mins

In Thailand, this is served plain for breakfast, using leftover chicken. We've dressed it up with fresh herbs and fried shallots.

Thai Chicken and Rice Soup




Photo: Annabelle Breakey; Styling: Karen Shinto
 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
Step 1
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
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
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
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
5

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

Nutrition Facts

Servings Serves 4


Amount Per Serving
Calories 319Calories from Fat 58
% Daily Value *
Total Fat 21g33%

Saturated Fat 2.9g15%
Cholesterol 55mg19%
Sodium 397mg17%
Total Carbohydrate 15g5%

Dietary Fiber 0.5g2%
Protein 18g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.