Sunday, October 26, 2008

Cambodian Chicken-and-Rice Soup with Shrimp

Inspiration:
The Amazing Race's stop in Cambodia
as well as our trip there in March 2008
and this recipe from Food & Wine.

Tim and I have never been anywhere like Cambodia. In some ways, it is a total sensory overload-- the heat, the humidity, the bright sun, the sounds, the smells, the bright colors. The Khmer people are some of the nicest people we have met on our trips around the globe. I highly, highly recommend a trip to Cambodia for those of you who have not been. And while there, don't just visit Angkor Wat; try to get out into the communities and spend time with the Khmer people. You will have memories for a lifetime.We were excited to see The Amazing Race would be stopping in Cambodia this season. The racers retraced our steps just months after we left. Watching the episode, we easily recognized the tiny Siem Reap airport...

watched the racers take a traditional boat out on Tonle Sap lake that was just like the boat we hired,
relived being amazed by the poverty and the simplicity and the beauty of life on Tonle Sap,
and we were thrilled to see the clue box on the Tonle Sap lake overlook (here's a shot from that exact small platform). We loved watching the racers finish the detour that used these fish trapsand complete the "roadblock" at Angkor Wat (we thumped our chests in the same room), ...finally finishing up at the "pit stop" at Bayon.
OK, on to the recipe:

Ingredients:
  • One 3-pound rotisserie chicken
  • 1 tablespoon vegetable oil
  • 2 tablespoons minced fresh ginger
  • 2 garlic cloves, minced
  • 4 cups chicken stock or low-sodium broth
  • 1 cup water
  • 3 tablespoons Asian fish sauce
  • 1 teaspoon honey
  • 1 cup cooked jasmine rice
  • 8 shelled and deveined medium shrimp, halved lengthwise (about 1/4 pound)
  • 2 tablespoons fresh lime juice
  • 1/4 cup chopped cilantro
  • 2 tablespoons chopped basil
  • 1 Thai chile, thinly sliced
  • Lime wedges, for serving

Instructions:
  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. Add the stock, water, fish sauce, honey and rice and bring to a boil. Add the chicken pieces and simmer for 5 minutes. Stir in the shrimp and cook just until opaque, about 1 minute. Stir in the lime juice, cilantro, basil and chile and serve right away, passing lime wedges at the table.

Food & Wine beverage suggestion: Citrusy, off-dry Australian Riesling: 2006 Banrock Station.

Notes:
I thought this was just ok. I don't know what my problem is, because the three reviews on Food & Wine's website gave it 5 stars, and Tim loved it. Hmm. I personally prefer the Brazilian Shrimp Soup from a few weeks ago.

Liz's Rating: 8/10
Tim's Rating: 9.5/10 ("I like the peppers, the rotisserie chicken, and the overall flavor. And the lime.")

Next week on The Amazing Race: India! (Don't worry, we haven't been there, so I'll just focus on the food next week! :) )

6 comments:

WeezerMonkey said...

I really love your Amazing Race series. Love these pics!

Cate said...

We didn't get to Cambodia when we were in Thailand 2 years ago, but we really wanted to. It's definitely on the list for our next trip to that part of the world! This recipe looks so good!

Dunc said...

Love that you included pics and info about your trip - don't worry about keeping it strictly recipe-related!

gaga said...

Wow, I'm impressed that you decided to make a Cambodian dish. I gotta agree with you though, the Brazilian soup from a few weeks ago looks better to me also =P (Not that this doesn't look good too)

wanto said...

Great of Cambodian Photo

seafood supplier said...

Yummy of Cambodian Dish