Cambodian Chicken and Rice Soup With Shrimp: A Taste of Home

The scent of ginger and garlic sizzling in hot oil always transports me back to my childhood kitchen. My grandmother, a tiny but formidable woman, would stand over the stove, her hands moving with practiced grace as she prepared a steaming pot of something fragrant and nourishing. While this Cambodian chicken and rice soup with shrimp wasn’t exactly her recipe, the underlying warmth and comfort it evokes is undeniably the same. It’s a dish that speaks of love, family, and the simple pleasure of a perfectly balanced bowl.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4
• Yield: 1 pot
• Dietary Type: Gluten-Free, Dairy-Free

Ingredients

• One 3-pound rotisserie chicken
• 1 tablespoon vegetable oil
• 2 tablespoons minced fresh ginger
• 2 garlic cloves, minced
• 4 cups chicken stock or 4 cups low-sodium broth
• 1 cup water
• 3 tablespoons Asian fish sauce
• 1 teaspoon honey
• 1 cup cooked jasmine rice
• 8 shelled and deveined medium shrimp, halved lengthwise (about 1/4 pound)
• 2 tablespoons fresh lime juice
• 1⁄4 cup chopped cilantro
• 2 tablespoons chopped basil
• 1 Thai chile, thinly sliced
• Lime wedges, for serving

Equipment Needed

• Large saucepan
• Knife
• Cutting board

Instructions

1. Begin by preparing the rotisserie chicken. Cut the chicken into legs, thighs, breasts, and wings. Then, further break down the chicken. Cut each breast crosswise through the bones into 3 pieces. Remove the thigh bones and cut each thigh in half. This smaller size will allow the chicken to impart maximum flavor to the broth and be easier to eat in the soup.

2. Place a large saucepan over moderate heat. Add the vegetable oil and allow it to heat up for a moment until shimmering.

3. Add the minced fresh ginger and minced garlic to the hot oil. Cook, stirring frequently, until softened and fragrant, about 3 minutes. Be careful not to burn the ginger and garlic, as this will impart a bitter flavor to the soup.

4. Pour in the chicken stock (or low-sodium broth) and water. Then, add the Asian fish sauce and honey. Stir to combine all the ingredients.

5. Bring the mixture to a boil. Once boiling, add the cooked jasmine rice and all the chicken pieces. Reduce the heat to a simmer and cook for 5 minutes. This allows the chicken to heat through and infuse the broth with its flavor.

6. Add the shelled and deveined medium shrimp, halved lengthwise, to the simmering soup. Cook just until the shrimp turn opaque and are cooked through, about 1 minute. Overcooking the shrimp will make them tough, so watch them closely.

7. Remove the saucepan from the heat. Stir in the fresh lime juice, chopped cilantro, chopped basil, and thinly sliced Thai chile. The lime juice adds a bright acidity, while the cilantro and basil provide fresh, herbaceous notes. The Thai chile adds a spicy kick.

8. Serve the Cambodian Chicken and Rice Soup immediately, passing lime wedges at the table for guests to add according to their preference.

Expert Tips & Tricks

• Maximize Rotisserie Chicken Flavor: Don’t discard the rotisserie chicken carcass! Simmer it in water for an hour to create a richer, homemade chicken broth for future soups. Skim off any impurities that rise to the surface for the clearest broth.
• Spice Level Adjustment: If you’re sensitive to spice, start with a smaller amount of Thai chile, or omit it entirely. You can always add more at the end to achieve your desired heat level. Alternatively, serve the sliced Thai chile on the side for people to add themselves.
• Rice Choice: While jasmine rice is traditional, you can use other types of cooked rice, such as basmati or even brown rice, depending on your preference. Just ensure the rice is already cooked before adding it to the soup.
• Aromatic Infusion: For a deeper aromatic flavor, consider adding a bruised stalk of lemongrass to the soup while it simmers. Remove it before serving.

Serving & Storage Suggestions

Serve this Cambodian Chicken and Rice Soup hot, garnished with extra cilantro and basil, and accompanied by lime wedges for squeezing. It makes a wonderful light lunch or a comforting dinner, especially on a chilly evening.

Leftover soup should be cooled completely before storing in an airtight container in the refrigerator. It will keep for up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until heated through. You can also reheat it in the microwave. Note that the shrimp might become slightly tougher upon reheating. Freezing is not recommended as the texture of the rice and shrimp may be compromised.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	250 kcal	13%
Total Fat	10g	15%
Saturated Fat	2g	10%
Cholesterol	75mg	25%
Sodium	1200mg	52%
Total Carbohydrate	20g	7%
Dietary Fiber	1g	4%
Sugars	5g	N/A
Protein	20g	40%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian Version: Replace the chicken stock with vegetable broth and omit the chicken and shrimp. Add firm tofu, mushrooms, or other vegetables like carrots and bok choy for a heartier soup. Use soy sauce instead of fish sauce.
• Spicier Soup: Add a pinch of red pepper flakes or a dash of your favorite hot sauce along with the Thai chile.
• Coconut Milk Variation: Stir in a can of coconut milk along with the chicken stock for a richer, creamier soup. This adds a subtle sweetness and tropical flavor.
• Lemongrass and Galangal: For a more authentic Cambodian flavor profile, consider adding bruised lemongrass and galangal to the soup while simmering. Remove before serving.
• Noodle Soup: Replace the rice with rice noodles or glass noodles for a different texture.

FAQs (Frequently Asked Questions)

Q: Can I use pre-cooked shrimp?
A: Yes, you can use pre-cooked shrimp to save time. Add them right at the end, just to heat through, as they are already cooked.

Q: Can I make this soup ahead of time?
A: The soup can be made a day ahead, but add the shrimp just before serving to prevent them from becoming overcooked.

Q: Is fish sauce essential to this recipe?
A: While it’s a key ingredient for authentic flavor, you can substitute it with soy sauce or tamari for a less intense flavor, especially if you’re avoiding fish products.

Q: How can I make the soup thicker?
A: You can mash some of the cooked rice against the side of the pot to release its starch and thicken the broth, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) at the end of cooking.

Q: Can I add other vegetables to this soup?
A: Absolutely! Carrots, mushrooms, bean sprouts, and bok choy are all great additions to this soup. Add them along with the chicken to cook.

Final Thoughts

I hope this recipe for Cambodian Chicken and Rice Soup with Shrimp brings a little bit of warmth and comfort to your table. It’s a dish that’s easily customizable to your own tastes and preferences, so feel free to experiment with different ingredients and flavor combinations. Don’t hesitate to share your creations and feedback – I’d love to hear how it turns out! Serve it with a side of fresh spring rolls or a crisp green salad for a complete and satisfying meal. Enjoy!