Chef way: For this spicy, soothing and restorative chicken-and-rice soup, Ratha Chau prepares his own delectable chicken stock and roasts a chicken, which is then cut into large pieces and added to it.
Easy way: Using prepared stock and preroasted chicken significantly cuts back on prep time.
Total time: 40 min.
One 3-pound rotisserie chicken
1 tablespoon vegetable oil
2 tablespoons minced fresh ginger
2 garlic cloves, minced
4 cups chicken stock or low-sodium broth
1 cup water
3 tablespoons Asian fish sauce
1 teaspoon honey
1 cup cooked jasmine rice
8 shelled and deveined medium shrimp,
halved lengthwise (about 1/4 pound)
2 tablespoons fresh lime juice
1/4 cup chopped cilantro
2 tablespoons chopped basil
1 Thai chile, thinly sliced
Lime wedges, for serving
 Cut the chicken into legs, thighs, breasts and wings. Cut each breast crosswise through the bones into 3 pieces. Remove the thigh bones and cut each thigh in half.
 In a large saucepan, heat the oil. Add the ginger and garlic and cook over moderate heat until softened, about 3 minutes. Add the stock, water, fish sauce, honey and rice and bring to a boil. Add the chicken pieces and simmer for 5 minutes. Stir in the shrimp and cook just until opaque, about 1 minute. Stir in the lime juice, cilantro, basil and chile and serve right away, passing lime wedges at the table.