Cambodian Chicken and Rice Soup with Shrimp

Ingredients

• 1 3-lb rotisserie chicken
• 1 Tbs vegetable oil
• 2 Tbs minced fresh ginger
• 2 garlic cloves, minced
• 4 cups chicken stock
• 1 cup water
• 3 Tbs fish sauce
• 1 tsp honey
• 1 cup cooked rice
• 8 shrimp, halved lengthwise
• 2 Tbs fresh lime juice
• 1⁄4 cup chopped cilantro
• 2 Tbs chopped basil
• 1 Thai chile, thinly sliced
• Lime wedges, for serving

Directions

1. Cut the chicken into legs, thighs, breasts and wings. Cut each breast crosswise through the bones into 3 pieces. Remove the thigh bones and cut each thigh in half.
2. In a large saucepan, heat the oil. Add the ginger and garlic and cook over moderate heat until softened, about 3 minutes.
3. Add the stock, water, fish sauce, honey and rice and bring to a boil.
4. Add the chicken pieces and simmer for 5 minutes. Stir in the shrimp and cook just until opaque, about 1 minute.
5. Stir in the lime juice, cilantro, basil and chile and serve right away, passing lime wedges at the table.