Laotian Boiled Rice Soup (Chicken Soup)

Ingredients

• 4 pieces Chicken thighs (with skin and bone)
• 200 g Jasmine rice (rinse quickly before cooking)
• 2.5 L Water (for the broth)
• 30 ml Fish sauce (adjust to taste)
• 1 pinch White pepper (to taste)
• 1 stem Lemongrass (crush and tie)
• 1 piece Shallot (thinly slice)
• 20 g Fresh ginger (peeled and cut into 4 longitudinal slices)
• 3 cloves Garlic (minced)
• 1 piece Onion (keep the root, cut in half)
• 2 stalks Scallion (green onion) (rings for garnish)
• 10 g Fresh cilantro (coarsely chopped)
• 60 ml Vegetable oil (5 cl for the shallot, rest for the skin)
• 1 tsp Chili paste (optional, to spice up)
• 1 pinch Salt (for the chicken skins)

Instructions

1. Prepare the aromatics

   Wash and cut the lemongrass in half, crush it with the knife handle and tie it. Peel the ginger, cut it into four longitudinal slices. Mince the garlic, thinly slice the shallot, cut the onion in half keeping the root, coarsely chop the cilantro and cut the scallion into rings.

   Time: PT10M

2. Clean the chicken thighs

   Check that no residual feathers remain and clean the cavities with cold water.

   Time: PT5M

3. Make the broth

   In a large pot, pour 2.5 L of water, add the chicken thighs, lemongrass, ginger and onion. Bring to a boil, skim the foam that forms.

   Time: PT10M

   Temperature: 100°C

4. Cook the rice in the broth

   Rinse the jasmine rice under cold water, add it to the broth and let it simmer uncovered for 30 minutes.

   Time: PT30M

   Temperature: 95°C

5. Sauté the shallot

   In a small pan, heat 5 cl of oil over medium heat and sauté the sliced shallot until translucent.

   Time: PT5M

   Temperature: 180°C

6. Sauté the garlic

   In the same oil, add the minced garlic and lightly brown it, then remove from heat as soon as it turns golden brown.

   Time: PT3M

   Temperature: 180°C

7. Remove the chicken and shred the meat

   After the 30 minutes of cooking, remove the thighs, discard the onion, lemongrass and ginger. Reserve the broth. Unwrap the chicken skin, set it aside, then shred the meat with a fork.

   Time: PT5M

8. Season the rice

   Stir the shredded meat into the rice, add a pinch of white pepper, 2 Tbsp fish sauce, a few scallion rings and the chopped cilantro. Mix and adjust seasoning if needed. Keep warm.

   Time: PT5M

9. Crisp the chicken skin

   In the lightly oiled pan, brown the chicken skins over medium heat, lightly salt them, then coarsely chop.

   Time: PT5M

   Temperature: 180°C

10. Plate the soup

    In a large bowl, pour 2 to 3 ladles of soup. Add 1 tsp grilled garlic with its oil, a few shredded chicken pieces, cilantro, grilled shallot, 1 tsp chili paste, white pepper and a generous pinch of crispy skin. Mix well before enjoying.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

45 g

Fat

10 g

Fiber

2 g