Qiris Posted November 23, 2008 Share Posted November 23, 2008 For those who like ginger, here's the soup I mentioned yesterday. I changed a few things from the original recipe so I'll put the original ingredients in parentheses. This makes four 2-cup servings plus one additional small serving. Ingredients 64 oz chicken broth or stock (4 cups water plus 3 cups broth) 1 3-inch piece of ginger, peeled and chopped very finely 1 T fish sauce 3/4 C brown rice, uncooked (1/2 C jasmine rice, uncooked) 1/2 C mushrooms, sliced (not included in original recipe) 1 clove garlic, either diced or put through a press (not included in original recipe) 2 to 3 boneless skinless chicken thighs, raw (1/2 cup shredded cooked chicken) Directions The original recipe had you cook the rice separately and then add everything together. Posh to that I say. I threw it all in the Crock Pot and cooked on high until the rice and chicken were both done. Then I fished out the chicken to shred it. The shredding does add to the soup, the first time I made it I diced the chicken and we both liked the shredded version better. Quote Link to comment Share on other sites More sharing options...
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