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.