recipes

Chicken and Rice Soup with Green

Chiles and Ginger
14 Ratings
Published January 2017
Ingredients
2 teaspoons sugar
1 1-inch piece ginger, peeled, cut into very thin matchsticks
¾ pound boneless, skinless chicken thighs

6 cups homemade chicken stock or low-sodium chicken broth

3 small shallots, halved

4 garlic cloves
¾ cup jasmine rice, rinsed

2 tablespoons fresh lime juice

1 tablespoon (or more) fish sauce

Kosher salt

3 Thai green chiles, thinly sliced crosswise

2 scallions, thinly sliced crosswise

3 tablespoons crushed skin-on, roasted, unsalted peanuts

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INSPIRE CHICAGO’S FOOD SCENE
In a city turning out some of the world’s most notable cuisine,
these female visionaries are leading the charge.
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 Recipe Preparation
Combine sugar and ½ cup hot water in a small bowl, stirring to dissolve sugar. Add
ginger and let cool; drain and set aside.
Bring chicken, stock, shallots, and garlic to a boil in a large saucepan. Reduce heat
and simmer until chicken is cooked through, 20–25 minutes. Transfer chicken and
garlic to a cutting board and let cool; discard shallots. Smash garlic to a paste using
the side of a chef’s knife; return to saucepan and stir to combine. Shred chicken; set
aside.
Bring stock mixture to a boil and add rice. Reduce heat and simmer, stirring
occasionally, until rice is tender and has broken (soup should have slightly
thickened), 30–40 minutes. Stir in lime juice, fish sauce, and reserved chicken; taste
and adjust seasonings with more fish sauce and salt if needed.
Divide soup among bowls; top with reserved ginger, chiles, scallions, and peanuts.
Do Ahead: Soup can be made 3 days ahead; cover and chill. Reheat over medium-
low, adding water or stock to thin as needed.
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- S p o n s o r C o n t e n t - 5 Female Chefs Who Continue to Inspire Chicago’s Food Scene

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