Alexa Weibel's Chicken & Rice Soup with Ginger & Turmeric
Photo by Johnny Miller for the NYT
A while back, while Max was working in the kitchen at one of the many amazing Ha’s Ðặc Biệt pop-ups in New York City, they served a spicy, flavorful Vietnamese chicken soup that was to die for. I asked Max for the recipe, and he just rattled off a list of ingredients, which I didn’t jot down and have since forgotten. (Someday I hope to get the recipe and share it here!) I crave that soup often, as its flavors were not typical of any chicken soup I’d ever made nor eaten. So when I came across Alexa Weibel’s recipe for Chicken & Rice Soup with Ginger & Turmeric on NYT Cooking this past weekend, I was reminded of that succulent Ha’s Ðặc Biệt soup. I have no idea if the recipes are similar, but I do know that when I read her list of ingredients—like ginger, hot pepper, scallions, coriander and cilantro—I found them intriguing. So much so that, within 2 hours, I was cooking up a batch of Weibel’s soup. And while the end result seems creamier than the Ha’s version (which, if I recall correctly, did not include rice), it’s equally as delicious and memorable. As Stephan said when he tasted it…”It’s a keeper.”
Note: I didn’t have a whole chicken in the house, but I did have 3 plump skinless/boneless chicken breasts, which were a fine substitute. I also felt like shiitakes would make a nice addition, so I added a bunch, as well. While the recipe suggests a yield of 8 servings, I found it was closer to 6.
Serves 6-8
Ingredients
3 tablespoons neutral oil, such as canola or vegetable oil. (I used olive oil, as I don’t use canola or vegetable oil in my kitchen.)
5 scallions, thinly sliced crosswise (about ¾ cup), plus 1 to 2 scallions, thinly sliced on an angle, for garnish
5 garlic cloves, finely chopped
3 tablespoons finely chopped fresh ginger (from one 3-inch piece), plus extra julienned ginger, for garnish
If you want to add shiitakes, as I did, I cleaned and sliced about a dozen mushrooms
4 teaspoons ground coriander
1 tablespoon ground turmeric
Kosher salt and black pepper
1½ cups short-grain brown rice or Arborio rice (10 ounces)
3 quarts chicken stock
3 bunches baby bok choy (about 1 pound)
1 (3- to 4-pound) chicken, wings and legs removed and reserved (this will help the chicken fit better in the pot). As I mentioned in the notes above, I used 3 pounds of skinless, boneless chicken breasts, as that’s what I had in the house.
Sliced fresh red chile and chopped cilantro, for serving
Preparation
In a large pot, combine the oil with ¾ cup scallions, the garlic, finely chopped ginger, coriander and turmeric. Season with salt and pepper, and cook over medium-low, stirring occasionally, until slightly softened, about 5 minutes. (I added the shiitakes at this point, as well.)
Add the rice and stir until coated. Add the chicken stock and 2 teaspoons salt, and bring to a boil over high. Meanwhile, prepare the bok choy: Trim and discard the ends, then halve crosswise, separating the leafy bok choy tops from the heftier stems. Cut the stems crosswise into ½-inch pieces. Set aside.
Once the stock comes to a boil, reduce the heat to medium-low and carefully add the whole chicken, then the wings and legs, adding the meat in a single layer. If the chicken isn’t fully submerged, add enough water until the meat is fully covered. (Since I used breasts, I just added them whole at this point.) Cover the pot with a lid, leaving the lid cracked open about 1 inch, and simmer over medium-low until the chicken is cooked through, about 20 to 25 minutes. (Reduce the heat to low if necessary. You want to keep it at a low simmer to ensure the chicken stays tender.) Transfer the chicken to a large bowl.
Continue to cook the soup over medium, uncovered, until the rice is tender and the liquid starts to thicken, 20 to 25 minutes. While the rice continues to cook, shred the chicken: Once cool, discard the chicken skin and tear the meat into bite-size pieces, discarding the bones. (You should have about 3 packed cups of shredded meat.)
Stir the bok choy stems and shredded chicken into the soup, and simmer just until stems are slightly softened, 2 to 3 minutes. Stir in the leafy bok choy tops, and season to taste with salt.
Divide among bowls and serve with bowls of chile, cilantro, sliced scallions and julienned ginger, to garnish.
