Filipino Chicken Soup with Coconut Rice
Filipino Chicken Soup with Coconut Rice
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 989
- Total Fat
- 64
- Saturated Fat
- 25
- Carbohydrates
- 56
- Dietary Fiber
- 4
- Sugar
- 9
- Protein
- 49
- Cholesterol
- 201
- Sodium
- 1986
- Total: 1 hr 55 min
- Active: 55 min
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 989
- Total Fat
- 64
- Saturated Fat
- 25
- Carbohydrates
- 56
- Dietary Fiber
- 4
- Sugar
- 9
- Protein
- 49
- Cholesterol
- 201
- Sodium
- 1986
- Total: 1 hr 55 min
- Active: 55 min
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.
Looking for Something Else?
Fudge Factor
Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012
Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …
Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013
Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.
Hungry Girl's Chocolate 911 Feb 4, 2011
The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013
It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.
Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013
Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.
Craving: Chocolate Cake Jan 27, 2011
Over-the-Top-Delicious Treats to Satisfy Your Food Obsession
Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …
Chocolate Desserts
Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.
Essentials: Chocolate Basics Sep 1, 2016
Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …
