Cambodian Chicken Rice and Shrimp Soup
270kcal
Ingredients
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 cup uncooked jasmine rice
- 1 lb shrimp, peeled and deveined
- 2 lemongrass stalks (inner core only), halved lengthways
- 3 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tsps ground turmeric
- 2 tsps ground cumin
- 2 tsps paprika
- 1 tsp salt
- 1 tbsp grated ginger
- 4 cups chicken broth
- 2 cups water
- 1 cup chopped cilantro
- 2 limes, cut into wedges
Method
- In a large pot, heat the olive oil over medium heat.
- Add the chicken and cook until browned, about 5 minutes.
- Add the lemongrass core, onion, garlic, and ginger and cook until the onions are translucent, about 5 minutes.
- Stir in the rice and cook for 2 minutes.
- Add the turmeric, cumin, paprika, and salt and cook for 1 minute.
- Pour in the chicken broth and water and bring to a boil.
- Reduce heat to low, cover the pot, and let simmer for 15-20 minutes or until the chicken is fully cooked and the rice is tender.
- Stir in the shrimp and cook until it turns pink and is fully cooked, about 3 to 5 minutes.
- Serve hot, garnished with chopped cilantro and a squeeze of fresh lime juice.
Nutrition
Serving1gCalories270kcalCarbohydrates21gProtein25gFat10gSaturated Fat2gCholesterol172mgSodium830mgPotassium420mgFiber2gSugar2g