Lemongrass Chicken Soup with Rice
Chicken soup infused with lemongrass and ginger, and filled with jasmine rice and vegetables.
Ingredients
- 1 cup Jasmine rice
- 1 tbsp. extra virgin olive oil
- 1 cup chopped shallots
- 2 tbsp. chopped garlic
- 5 trimmed lemongrass stalks
- 1 tbsp. grated ginger
- 1 boneless, skinless chicken breast
- 4 cups chicken stock
- 1 tbsp. fish sauce
- ½ tsp. each kosher salt and black pepper
- 3 tbsp. lime juice
- 1 cup julienned carrots
- 1 cup thinly sliced red pepper
- 1 cup thinly sliced yellow squash
- ⅓ cup each chopped cilantro, mint, and basil
Instructions
- Start by cooking the rice: In a three quart saucepan boil a cup and a half of water. Add the rice and a half teaspoon of kosher salt. Cover and simmer the rice for 16 minutes. Then, remove the rice from the heat and let it sit covered for 10 minutes.
- Meanwhile, begin making the soup: In a Dutch oven, cook the shallots for five minutes on low heat. Add the garlic, ginger, and lemongrass, chicken breast, and chicken stock. Cover and simmer for 20 minutes, or until the chicken is fully cooked.
- Remove the lemongrass and shred the chicken with two forks.
- Add in the fish sauce, salt, pepper, and lime juice.
- To serve the soup, place some herbs, vegetables, and rice in each bowl, and then pour the soup on top.
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