Another guest post from the frozen north. This recipe is loosely adapted from one in Food and Wine (March 2008, pp. 56-58). It’s one of the only recipes that I’ve seen in a magazine and wanted to make right away. We’ve been making it regularly ever since. It can be made hotter and more pungent by adding more serrano, garlic, and ginger.
This is another recipe that is much faster if you use a store-bought rotisserie chicken. You can leave the skin on if it isn’t drenched in barbecue sauce; plain or lemon flavored works just fine. The brand of fish sauce you use can also change the character of the soup. (Fish sauce can be a bit strong, so the first time you try the soup you might want to use less than we call for. You can always add a bit more at the table.)The serranos can be added directly to the pot of soup, but they can add too much heat for some people, so we just serve them alongside as a garnish.I especially like how colorful this soup is.You can put the rice into the pot too, but I like the texture better if it’s served over rice in individual bowls–especially if there’s some left over. Extra rice in the pot will soak up too much liquid for my taste.
Shrimp and Chicken Soup
- 1 rotisserie chicken 2 pounds, shredded into medium chunks
- 1 tablespoon vegetable oil
- 4 tablespoons minced fresh ginger
- 5 cloves garlic minced
- 4 cups chicken stock
- 1 cup water
- ¼ cup Asian fish sauce this is based on using unsalted chicken stock, so use less if your stock already has salt in it
- 1 teaspoon honey
- ½ pound peeled and deveined shrimp tails removed
- juice of 1 small lime
- ¼ cup chopped cilantro
- 2 tablespoons chopped basil
- 1 cup jasmine rice prepared according to steamer directions (3 cups cooked)
- garnishes: lime wedges chopped cilantro, sliced serrano chiles
Heat oil in large saucepan over medium heat. Add ginger and garlic and cook until softened (about 3 minutes).
Add stock, water, fish sauce, and honey and bring to a boil. Add chicken and simmer for 5 minutes.
Remove soup from heat and stir in lime juice, cilantro, and basil.
Add shrimp and cook until just opaque. Serve immediately over jasmine rice.