Ginger, Chicken, Asparagus, & Rice SoupjwghApril 8 2013, 21:49:20 UTC
This is based on a recipe from Mai Pham's 'The Best of Vietnamese & Thai Cooking', but is hopefully distinct enough that I don't have to feel too guilty about sharing it. I've gone back to this recipe a lot; among its other virtues, it's pretty easy to make it vegetarian or vegan if desired.
Serves 6.
Ingredients: ------------ 2 tbs vegetable oil 1 tsp minced garlic 1/2 cup rice, preferably jasmine 6 cups chicken stock (see also below) 1/6 pound skinless, boneless chicken breast, cubed 3 or 4 stalks asparagus cut into 1/2 to 1 inch segments 1/2 tsp salt 1 tbs fresh ginger, thinly sliced 2 scallions, thinly sliced on the diagonal
Heat the oil and garlic in a small soup pot over moderate heat. Add the rice and toss it around in the pot until the rice turns white and opaque, about 3 minutes. Add the stock and bring to gentle boil. Reduce heat and simmer until the rice has expanded and soup is velvety, about 20 minutes. Add the chicken, asparagus, salt, ginger, and scallions and simmer for another 8-10 minutes. Remove from heat and serve.
To make this dish vegetarian, double the asparagus, leave out the chicken, and use vegetable or faux chicken stock instead of chicken stock.
Serves 6.
Ingredients:
------------
2 tbs vegetable oil
1 tsp minced garlic
1/2 cup rice, preferably jasmine
6 cups chicken stock (see also below)
1/6 pound skinless, boneless chicken breast, cubed
3 or 4 stalks asparagus cut into 1/2 to 1 inch segments
1/2 tsp salt
1 tbs fresh ginger, thinly sliced
2 scallions, thinly sliced on the diagonal
Heat the oil and garlic in a small soup pot over moderate heat. Add the rice and toss it around in the pot until the rice turns white and opaque, about 3 minutes. Add the stock and bring to gentle boil. Reduce heat and simmer until the rice has expanded and soup is velvety, about 20 minutes. Add the chicken, asparagus, salt, ginger, and scallions and simmer for another 8-10 minutes. Remove from heat and serve.
To make this dish vegetarian, double the asparagus, leave out the chicken, and use vegetable or faux chicken stock instead of chicken stock.
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