Chicken-and-Rice Soup with Shrimp

This is one of those soups that you can put this together in minutes.  We came home from the girls basketball game and we were sitting down in minutes.  A little bit of prep but even if you don't prep the rice early on, then just add 10 minutes.

1 whole rotisserie chicken ( love that right – I made a chicken earlier in the day ) – pull all the meat off the bones and chop into small pieces
2 tbsp. chopped ginger
3 large shallots sliced
4 cups chicken stock
1 cup water
3 tbsp. Asian fish sauce
1 tsp. honey
1 cup cooked Jasmine rice
10-12 large shrimps, halved lengthwise
2 tbsp. lime juice
1/4 cup chopped cilantro
3 tbsp chopped basil

In a large sauce pan, with deep sides, cover the bottom with vegetable oil, heat and then add in the ginger and shallots.  Saute for about 3 minutes. 

Add in the stock, water, fish sauce and honey.  Bring to a boil.  Add in the rice ( already cooked ) and chicken, summer for 5 minutes. 

Stir in the shrimp and cook just until opaque.  It should take about one minute. 

Stir in lime juice, cilantro and basil. 

Serve.  Such a winner…and who thought something could taste so good in less than 20 minutes. 

Comments (Archived):

  1. marshal sandler

    Looks good could you add brown rice it is my favorite rice – gave you a shout out the other day… we really enjoy this site as you know it is a mix of food family and other good things -How about a review of coffee my favorite is Ethiopian Yirgacheffe – my friend in Arizona sends me Squid-Brand Fish Sauce it has Anchovy in it Naomi uses it as an add to boiled chicken to enhace the broth-

  2. CCjudy

    sounds great and if you leave out the shrimp you reduce the cholesterol and its very healthy and good

  3. Frank Lynch

    Just made this for Sunday lunch for the family. Empty bowls everywhere. Delicious.…Thanks for sharing.

  4. Beth

    Is this a recipe from kampuchea restaurant in the lower east side? I had something awefully similar.