Ginger Lime Chicken and Rice Soup
Ingredients:
For the Soup:
1 tablespoon olive oil
1 sweet onion, diced
6 garlic cloves, minced
3 to 4 tablespoons minced fresh ginger
Kosher salt and pepper, to taste
1 ½ cups cooked, shredded chicken
4 cups chicken stock
1 teaspoon freshly grated lime zest
Lime wedges, for serving
Fresh cilantro, for garnish
For the Cilantro Lime Rice:
2 cups jasmine rice
3 cups water or chicken stock
1 tablespoon unsalted butter
Kosher salt and pepper, to taste
2 limes, zest freshly grated
3 tablespoons fresh lime juice
¾ cup chopped cilantro
Instructions:
Make the Soup:
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent.
Stir in the minced garlic and ginger, cooking for another minute until fragrant.
Season with kosher salt and pepper. Add the shredded chicken and chicken stock, bringing the mixture to a simmer.
Stir in the lime zest and let it simmer for about 10-15 minutes to allow the flavors to meld.
Prepare the Cilantro Lime Rice:
In a medium saucepan, combine the jasmine rice, water or chicken stock, and butter. Bring to a boil.
Reduce heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and liquid is absorbed.
Remove from heat and fluff the rice with a fork. Stir in the lime zest, lime juice, chopped cilantro, and season with salt and pepper to taste.
Serve:
Ladle the soup into bowls, adding a scoop of cilantro lime rice to each. Garnish with fresh cilantro and serve with lime wedges on the side.