Cambodian Chicken Soup

⏱ 45 mins 🍽 4 serving(s) 🏷 Chicken

This aromatic Cambodian chicken soup features a deeply flavoured broth infused with lime zest, ginger, garlic and jalapeno. Shredded rotisserie chicken, fresh herbs and lime juice are stirred in just before serving over tender rice noodles. It is a complete and comforting meal for four, prepared in about 45 minutes.

Cambodian Chicken Soup

Ingredients

  • 8 cups low sodium chicken broth
  • 1 tablespoon grated lime zest
  • 2 tablespoons fresh lime juice
  • ginger, peeled, halved lengthwise, and smashed (3-inch piece)
  • 6 garlic cloves, peeled and gently smashed
  • 5 jalapeno chilies, stemmed, halved, and seeded
  • salt
  • pepper
  • 7 ounces rice noodles (3/8-inch wide)
  • 1 (2 1/2 lb) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh basil
  • 5 scallions, sliced thin on bias

Method

  1. Place the broth, lime zest, ginger, garlic, jalapenos and 1 teaspoon salt into a Dutch oven and bring to a boil.
  2. Reduce the heat, cover the pot and allow the broth to simmer for about 15 minutes until it becomes fragrant.
  3. Remove and discard the ginger, garlic and jalapeno pieces from the broth.
  4. While the broth simmers, bring 3 quarts of water to a boil in a separate large saucepan.
  5. Add the rice noodles and 1 tablespoon salt to the boiling water and cook them for about 8 minutes until tender.
  6. Drain the cooked noodles and divide them evenly among four individual serving bowls.
  7. Mix the shredded chicken, lime juice, cilantro, basil and scallions into the hot infused broth.
  8. Taste the soup and adjust the seasoning with salt and pepper, then ladle it over the bowls of noodles to serve.

Nutrition (per serving)

Sodium441200 mg

Recipe details

CategoryChicken
Authorratherbeswimmin