ES: Dinner Tonight: September 22, 2016
Cambodian Chicken Rice Soup
Serve the basic soup to everyone. Then invite each member of your family to customize his or her own soup, adding mushrooms, garlic, lime, scallions and chili pepper flakes as desired. It’s like making your own sundae!
This recipe is adapted from The Elephant Walk Cookbook by Longteine de Monteiro and Katherine Neustadt, and appears in Dr. Fishel’s book Home for Dinner: Mixing Food, Fun and Conversation for a Happier Family and Healthier Kids.
Photo credit: Joanne Smith/Headshots
- 3 boneless, skinless chicken breasts
- 2 cups jasmine rice
- 10 garlic cloves
- 2 Tbsp. vegetable oil
- 3 Tbsp. fish sauce (available in Asian section of most supermarkets)
- 1 tsp. sugar
- 1 tsp. salt
- 1/2 lb. shitake or any mushrooms
- 1 cup bean sprouts
- Lime wedges
- A bunch of scallions, white parts, thinly sliced
- Chili pepper flakes
- Bring a large pot of salted water to a boil and add the chicken.
- While the chicken is cooking, rinse the rice.
- Sauté 2 garlic cloves for a few seconds in a large sauce pan, and add the rice, stirring often for about 5 minutes. When done, throw in with the chicken.
- After the chicken has cooked for about 25 minutes, take it out and set aside, leaving the rice to cook more. When the rice has been cooking for about 15 minutes, add the fish sauce, sugar and salt. Continue cooking for another 20 minutes.
- Meanwhile, chop the remaining garlic and sauté it in the oil, then place in a small bowl.
- Sauté the mushrooms for a few minutes until tender and place them in another small bowl.
- Put the bean sprouts, the lime wedges and the scallions in their own bowls. Bring all the bowls to the table.
- Shred the chicken and stir into the soup.