Filipino Chicken Soup with Coconut Rice

Name: Filipino Chicken Soup with Coconut Rice
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT1H55M0.000S
Yield: 4 to 6 servings
Cuisine: asian
Ingredients: Extra-virgin olive oil, for cooking; 6 bone-in, skin-on chicken thighs; Kosher salt and freshly ground black pepper; 1 head garlic, split in half; One 2-inch piece ginger, sliced; 2 tablespoons coriander seeds; 1 tablespoon ground turmeric; 1 teaspoon ground cayenne pepper; 10 cups chicken stock; 3 tablespoons fish sauce; 2 heads bok choy, ends trimmed, separated into leaves; 1 cup jasmine rice; One 15-ounce can full-fat coconut milk, not shaken; 1 bunch scallions, sliced; 1 red finger chile, thinly sliced; Fresh Thai basil, for serving; 1 lime, cut into wedges

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Level: Easy

Total: 1 hr 55 min
Active: 55 min

Yield: 4 to 6 servings

Level: Easy

Total: 1 hr 55 min
Active: 55 min

Yield: 4 to 6 servings

Ingredients

Extra-virgin olive oil, for cooking

6 bone-in, skin-on chicken thighs

Kosher salt and freshly ground black pepper

1 head garlic, split in half

One 2-inch piece ginger, sliced

2 tablespoons coriander seeds

1 tablespoon ground turmeric

1 teaspoon ground cayenne pepper

10 cups chicken stock

3 tablespoons fish sauce

2 heads bok choy, ends trimmed, separated into leaves

1 cup jasmine rice

One 15-ounce can full-fat coconut milk, not shaken

1 bunch scallions, sliced

1 red finger chile, thinly sliced

Fresh Thai basil, for serving

1 lime, cut into wedges

Directions

Place a heavy-bottomed pot over medium-high heat. Add olive oil to coat the bottom of the pot. Sprinkle the chicken on both sides with salt and pepper and add to the pot, skin-side down. Cook until deeply golden brown, 3 to 5 minutes per side, then mix in the garlic, ginger, coriander, turmeric and cayenne. Briefly saute, then add 8 cups chicken stock. Bring to a simmer, then cook until the chicken is cooked through, 20 to 30 minutes. Remove from the heat and strain, reserving the chicken. When the chicken is cool enough to handle, pull the meat and discard the skin and bones. Add back to the broth along with the fish sauce and bok choy. Keep warm.
Place a medium saucepan over medium-high heat. Add the jasmine rice and remaining 2 cups chicken stock and season with salt and pepper. Bring to a strong simmer, then reduce the heat to low, cover and cook until the rice is tender, about 15 minutes. Remove from the heat and let stand for 5 minutes.
Meanwhile, scrape the coconut cream off the top of the coconut milk. (If there is no separation, refrigerate the can of coconut milk for 1 hour; save the remaining coconut milk for another use.) Fold the coconut cream into the rice, then place quenelles (small oblong dollops) of rice in serving bowls.
Garnish the rice with the sliced scallions, chiles and torn Thai basil. Ladle the chicken around the rice along with the broth. Serve with squeezes of lime.