Tasty Thai Chicken Soup
1 qt reduced-sodium chicken broth
2 cups shredded rotisserie chicken
1 cup cooked rice
½ tsp kosher salt
2 tbsp minced fresh ginger
1/3 cup veggie oil
2 large garlic cloves, thinly sliced
1 large shallot, thinly sliced
1 tbsp flour
½ cup cilantro
½ cup Thai basil leaves
1 red jalepeno, halved & sliced
- Put broth in a large pot and bring to a simmer. Add chicken, rice, salt and ginger; simmer 15 mins.
- Heat oil in a small saucepan over high heat. Fry garlic, turning constantly until golden brown (about 2 mins). Transfer to paper towel to drain.
- Put shallots in a small bowl and toss with flour to coat and break into rings. Fry shallots in same oil. Drain on towels.
- Ladle soup into bowls. Tope each with herbs, sprinkles of fried garlic, a few slivers of fried shallot, and a few slices of jalepeno.
YUM!
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