The story: I pulled this jewel out of the January 2011 issue of Sunset magazine. It was featured on a page with some other soups. Sunset says that, in Thailand, this soup is usually served pretty plain for breakfast, using leftover chicken. But this recipe is dressed up with fresh herbs and fried shallots.
I'm not even sure why I chose this recipe. I usually shy away from anything fried. Especially, fried onion rings. But somehow, I knew Zack would appreciate this recipe since it was "Thai" and because he is a pretty bit onion ring fan. And I am pretty sure I will never be making onion rings. So this is the closest thing to it: golden brown fried shallots.
Put chicken broth in a large pot and bring to a simmer. Add shredded rotisserie chicken, cooked rice, salt, and minced fresh ginger. Simmer 15 minutes or until flavors develop (and believe me, you will be smelling those flavors).
Heat canola oil in a small saucepan over high heat. Fry thinly sliced garlic for about 2 minutes, turning constantly. Transfer to paper towels and drain. Toss thinly sliced shallots in a small bowl with flour, coating and breaking up the rings. Fry in the same oil used for the garlic until golden brown. Drain on fresh paper towels.
Ladle soup into bowls. Top each with fresh cilantro and basil, a sprinkle of fried garlic, a few slivers of fried shallot, and a few slices of jalapeno.
This soup was so comforting and the jalapeno adds some great heat. Great way to clear the sinuses. In fact, it would be so good when you're not feeling well. Or any other time for that matter. A winner.
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