FRAGRANT CHICKEN AND RICE SOUP WITH FRESH HERBS AND SPICES
Giving you a light consistency but with warmth, this soup with warm up your cockles. It is beautifully gentle with a hearty punch, made for a zesty winter lunch. This recipe transforms a simple, plain chicken to something more interesting, that you can introduce to a variety of flavours from citrusy and sweet to something spicy and fresh.
It is the perfect, steaming bowl of colourful ingredients in a hot broth, which welcomes the full joys of winter, which you can slurp your way through. Spoons are optional!
2 tablespoons Azada Olive Oil & Chilli
2 teaspoons soft brown sugar + 60 ml hot water
1/2-inch piece ginger, peeled, cut into thin strips
2 small (350 grams) chicken breasts
750 ml chicken or vegetable stock
1 small shallot, halved
2 garlic cloves
½ cup / 100 grams jasmine rice, rinsed
Zest of 1 lime
1 teaspoon fish sauce
Sea salt and freshly milled black pepper
1 green chilli, thinly sliced crosswise
1 scallion, thinly sliced crosswise
1 tablespoon unsalted peanuts, crushed
Stir the sugar in a bowl of hot water, until dissolved. Add the ginger and allow to cool, drain and set aside.
Bring the stock, shallot, and garlic to a boil in a large saucepan. Reduce heat, add the chicken and simmer until the chicken is cooked through, for about 25–30 minutes. Once cooked, transfer the chicken and garlic to a cutting board and discard shallots. Using the flat side of a knife, mash the garlic to a paste and return to saucepan. Shred the chicken into strips and set aside.
Bring the stock to a boil again and the add rice. Reduce the heat and simmer, until the rice is tender and has slightly broken, about 30 minutes. Stir in the Azada’s Olive Oil & Chilli, zest, fish sauce, and shredded chicken. Season to taste and divide the soup among serving bowls. Decorate with the ginger, chilli, scallion, and peanuts.