Chicken and Rice Soup with Chillies
A Cambodian take on chicken noodle soup. this lemongrass and ginger broth is perfect for winter and spring months alike!
- Prep time
- 5 min
- Cook time
- 50 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 2 meaty chicken quarters
- 2 stalk lemongrass
- 4-5 inch piece ginger, washed
- 2 clove garlic
- 1 tsp whole black pepper
- 1 tbsp fish sauce
- 1 onion (quartered)
- 2 green chillies
- 4-6 dried red chillies
- 2 stalk lemongrass
- 1/2 cup rice
- 1 tsp salt
- 1/2 tsp pepper
- 2 limes, cut into wedges
- 2-3 minced green chillies
- 1/2 cup chopped cilantro
- 2 scallions, green parts only
Instructions
- 1
Combine all the broth ingredients and 7 cups water in the Instant Pot on the Soup setting for 30 minutes. If cooking stove top then bring to a boil and simmer for an hour.
- 2
Skim any dark residue off the top and strain the stock
- 3
Shred the chicken when it is cool enough to handle and set aside
- 4
Pour the broth into a pot (or back into your IP)
- 5
Bruise the bottom of the lemongrass stalks to get the flavour going, cut into big chunks
- 6
Add the lemongrass to the pot and bring to a boil
- 7
Now add the rice and simmer till it's done, about 15 minutes
- 8
Mix the salt, pepper and juice of half a lime in the pot, taste, adjust seasoning if needed
- 9
Stir in the shredded chicken, cilantro, chillies and scallions.