Aromatic Chicken & Rice Soup with Fried Garlic Oil
Aromatic chicken and rice soup builds flavour from lemongrass, ginger, makrut lime and a clear chicken stock. Mashed rice thickens the broth while fried garlic oil adds depth at the finish.
Servings
Ingredients
- 1.6 kg chicken leg quarters
- 1 white onion halved
- 2 lemongrass stalks
- 30 g fresh ginger sliced for stock
- 5 makrut lime leaves
- 1 tbsp sugar
- 1 tbsp salt
- 120 ml neutral oil
- 1 garlic head cloves peeled and finely chopped
- 370 g cooked jasmine rice divided
- 350 g cabbage thinly sliced
- 2 carrots thinly sliced
- 2 tbsp fish sauce
- 1 lime juiced
- ¼ tsp ground white pepper
- 3 spring onions finely chopped
- 15 g fresh coriander roughly chopped
- 15 g fresh ginger julienned for garnish
- 3.8 l water or enough to cover the chicken
Instructions
- Put the chicken in a large pot with enough water to cover. Add onion, lemongrass, sliced ginger, lime leaves, sugar and salt, then simmer gently for about 45 minutes until the chicken is cooked.1.6 kg chicken leg quarters, 3.8 l water, 1 white onion, 2 lemongrass stalks, 30 g fresh ginger, 5 makrut lime leaves, 1 tbsp sugar, 1 tbsp salt
- Lift out the chicken and cool briefly in cold water. Remove the meat, return the bones to the stock and simmer for 20 minutes more, then shred the chicken.
- Meanwhile, heat the oil in a small pan and cook the chopped garlic over medium-low heat until pale golden. Remove from the heat and let it finish colouring in the oil.120 ml neutral oil, 1 garlic head
- Strain the stock, keeping the lemongrass and lime leaves and discarding the other solids. Return the stock, lemongrass and lime leaves to the clean pot.2 lemongrass stalks, 5 makrut lime leaves
- Mash 50 g cooked rice into a paste and whisk it into the boiling stock. Add the remaining rice, cabbage, carrots and shredded chicken, then simmer for about 10 minutes.370 g cooked jasmine rice, 350 g cabbage, 2 carrots
- Season with fish sauce, lime juice and white pepper. Serve with spring onion, coriander, julienned ginger and a spoon of fried garlic oil.2 tbsp fish sauce, 1 lime, 1/4 tsp ground white pepper, 3 spring onions, 15 g fresh coriander, 15 g fresh ginger
Chef's notes
- The stock can be made a day ahead and chilled, which also makes it easier to remove excess fat.
- Use cooked jasmine rice for the best fragrance and soft texture.
- Freeze leftover lemongrass and lime leaves in small portions for future stocks.
- Leftover fried garlic oil keeps refrigerated for up to 1 week.
- Reheat the soup gently and add the fresh garnish just before serving.
Drink pairing
Lemongrass, lime and garlic oil need clean, aromatic drinks with citrus lift and moderate sweetness.
Alcoholic
- Off-dry Riesling
- Gewürztraminer
- Thai lager
Non alcoholic
- Lemongrass iced tea
- Sparkling lime water
- Coconut water with ginger
Nutrition per serving
Calories: 596kcal (30%) | Carbohydrates: 23g (8%) | Protein: 30g (60%) | Fat: 42g (65%) | Saturated Fat: 9g (56%) | Cholesterol: 167mg (56%) | Sodium: 1420mg (62%) | Potassium: 586mg (17%) | Fiber: 2g (8%) | Sugar: 5g (6%) | Vitamin A: 2900IU (58%) | Vitamin B12: 1µg (17%) | Vitamin C: 22mg (27%) | Vitamin D: 0.2µg (1%) | Vitamin E: 6mg (40%) | Vitamin K: 55µg (52%) | Folate: 39µg (10%)
