Summery Chicken and Rice Soup

Ingredients

Olive oil (for coating the pan)

½ of a large yellow onion (thinly sliced)

1 pint cherry tomatoes (halved)

2 cloves garlic (finely grated)

¾ inch piece of fresh ginger (finely grated)

Kosher salt and freshly cracked black pepper (to taste)

1 teaspoon ground turmeric

2 ears fresh corn (shucked, kernels removed, and cobs reserved)

4 cups chicken broth

2 cups shredded rotisserie chicken

2-4 teaspoons fish sauce

Cooked white rice (for serving)

Chili crisp (for serving)

Thinly sliced scallions (for serving)

Torn fresh cilantro (for serving)

Lime wedges (for serving)

Directions

Coat the bottom of a medium pot with olive oil and heat on medium until shimmering. Add in the onion and saute until it starts to soften, 3 to 5 minutes.

Add in the tomatoes, garlic, and ginger, and season with salt and pepper. Cook, stirring frequently, until the tomatoes burst, 4 to 5 minutes.

Stir in the turmeric and cook for 30 seconds.

Add in the corn and the cobs along with the chicken stock. Bring the soup to a boil, reduce the heat to low, and simmer for 15 to 20 minutes, until the corn is cooked and the flavors have melded. Discard the cobs.

Stir in the chicken and season the soup with fish sauce, salt, and pepper to taste.

Serve the soup over the cooked rice, and top with chili crisp, scallions, cilantro, and a lime on the side for squeezing.