Thai Chicken And Rice Soup

• 1 qt. reduced-sodium chicken broth
• 2 cups shredded rotisserie chicken
• 1 cup cooked rice
• 1/2 teaspoon kosher salt
• 2 tablespoons minced fresh ginger
• 1/3 cup vegetable oil
• 2 large garlic cloves, thinly sliced
• 1 large shallot, thinly sliced
• 1 tablespoon flour
• 1/2 cup cilantro leaves
• 1/2 cup Thai basil leaves
• 1 red jalapeno, halved and sliced

1. Put broth in a large pot and bring to a simmer. Add chicken, rice, salt, and ginger; simmer 15 minutes to let flavors develop.
2. Heat oil in a small saucepan over high heat until it registers 350u0b0 on a deep-fry thermometer. Fry garlic, turning constantly with a slotted spoon, until light golden brown, about 2 minutes. Transfer to paper towels to drain.
3. Put shallots in a small bowl and toss with flour to coat and break into rings. Fry shallots in same oil at 350u0b0 until golden brown. Drain on fresh paper towels.
4. Ladle soup into bowls. Top each with herbs, a sprinkle of fried garlic, a few slivers of fried shallot, and a few slices of jalapeno.
5. Note: Nutritional analysis is per 1 1/2-cup serving.

chicken broth, rotisserie chicken, rice, kosher salt, fresh ginger, vegetable oil, garlic, shallot, flour, cilantro, basil, red jalapeufo

Taken from www.myrecipes.com/recipe/thai-chicken-rice-soup (may not work)