Thai Chicken and Rice Soup

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

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.

Nutrition Facts

Servings 0

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.

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Thai Chicken and Rice Soup