Cambodian Chicken And Rice Soup With Shrimp Recipes

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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

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

This wonderful chicken and rice soup features curry, coconut, and pineapple.

Provided by jillie69

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Rice Soup Recipes

Time 40m

Yield 8

Number Of Ingredients 14

1 tablespoon vegetable oil
1 teaspoon chopped fresh ginger root
1 clove garlic, minced
2 teaspoons minced fresh serrano or other small hot green chile, 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 (13.5 ounce) cans coconut milk
1 (20 ounce) can pineapple tidbits, 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 411.7 calories, Carbohydrate 42.6 g, Cholesterol 17.7 mg, Fat 23 g, Fiber 2.2 g, Protein 11.5 g, SaturatedFat 18.6 g, Sodium 433 mg, Sugar 12.2 g

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