This chicken and rice soup is a bit time-intensive, but the flavor is worth the effort.
(Freeze them for up to 1 year.)
A steaming, aromatic bowl of soup brings my family together like nothing else.
Photographer: Brie Goldman Food Stylist: Addelyn Evans Prop Stylist: Gabriel Greco
Regardless of the weather or season, we are a year-round soup-loving-and-eating family.
Food has always played a central role in bringing my Thai American family together.
Add onion, lemongrass, sliced ginger, lime leaves, sugar and salt.
Photographer: Brie Goldman Food Stylist: Addelyn Evans Prop Stylist: Gabriel Greco
Bring to a lively simmer over high heat, then reduce to a low simmer.
Transfer the chicken to a large bowl and cover with cold water.
Return the bones to the stock; cook, covered, over medium heat for 20 minutes.
Photographer: Brie Goldman Food Stylist: Addelyn Evans Prop Stylist: Gabriel Greco
Shred the chicken and set aside.
Meanwhile, make fried garlic oil:Heat oil in a small saucepan over medium-low heat.
Cook, stirring, until the garlic starts to color, about 7 minutes.
Photographer: Brie Goldman Food Stylist: Addelyn Evans Prop Stylist: Gabriel Greco
Remove from heat and let stand, stirring occasionally, until golden brown, about 2 minutes.
Transfer to a small bowl and set aside.
Strain the stock through a fine-mesh sieve set over a large bowl or another large pot.
Photographer: Brie Goldman Food Stylist: Addelyn Evans Prop Stylist: Gabriel Greco
Transfer the lime leaves and lemongrass to a small bowl and discard the remaining solids.
Return the stock, lemongrass and lime leaves to the pot.
To finish soup:Return the stock to a boil.
Photographer: Brie Goldman Food Stylist: Addelyn Evans Prop Stylist: Gabriel Greco
Whisk the rice paste into the stock.
Stir in the remaining 1 3/4 cups rice, cabbage, carrots and the chicken.
Cook until the vegetables are tender and the soup has thickened slightly, about 10 minutes.
Photographer: Brie Goldman Food Stylist: Addelyn Evans Prop Stylist: Gabriel Greco
Add fish sauce, lime juice and white pepper to taste.
Divide the soup among 8 bowls.
Sprinkle each bowl with scallions, cilantro and ginger; drizzle each with 1 teaspoon fried garlic oil.
Photographer: Brie Goldman Food Stylist: Addelyn Evans Prop Stylist: Gabriel Greco
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
