Cambodian Chicken-And-Rice Soup With Shrimp

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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

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