Rice Soup with Chicken & Shrimp

This soup is an adaptation of Chao Boi, a dish of northern Vietnam. I omitted the crabmeat and replaced dried mushrooms for fresh, but the essence of the soup remains the same. Because it contains chicken, shrimp, rice and vegetables, it’s my favorite kind of dish, a complete meal in a bowl!
 
Serves 4-6
1 boneless, skinless chicken breast
1 cup long grained rice
12 cups chicken stock
6 mushrooms, sliced
2T. canola oil
1 small onion sliced
1/2 lb. shrimp, peeled and halved
1/4 cup small tapioca pearls
1/3 cup chopped scallions (white and green)
1/3 cup chopped cilantro
salt
sweet chili oil (optional)
Bring 3 cups water to a boil in a 5 qt. saucepan. Remove from heat, add chicken, cover and allow it sit for 20 minutes. Remove chicken, but do not discard the water. Once chicken has cooled, shred it and set aside.
 
Return the water to a boil and add rice. Parboil for 8 minutes until tender but firm. Drain and rinse with cold water. Set aside.
 
Using the same pan, bring stock to a boil. Add the rice and chicken, lower to a simmer and cook for 10 minutes until the rice expands.
 
Meanwhile in a skillet, heat oil. Add onion and mushrooms, cooking until fragrant and soft. Add shrimp and cook only until they curl. Set aside.
 
Rinse the tapioca in a sieve under cold water. Add to the soup once the rice has expanded and cook for another 10 minutes. Once the pearls have expanded and become translucent, add the shrimp only to heat through. Taste for salt.
 
Ladle into soup bowls and sprinkle with scallions and cilantro. Add sweet chili oil for a little heat.