Thai-Style Chicken and Rice Soup

Ingredients

• •8 cups chicken stock or low-sodium chicken broth (64 fl oz)
• •4 cups water
• •1 tablespoon Thai green curry paste*
• •4 cloves garlic
• •1 piece fresh ginger
• •1 teaspoon coriander seeds
• •2 cups fresh cilantro leaves
• •1 cup jasmine rice
• •¾ lb boneless skinless chicken breast
• •1 can unsweetened coconut milk
• •¼ lb snow peas
• •2 tablespoons Asian fish sauce
• •2 tablespoons fresh lime juice
• •1½ teaspoons salt
• •1 serving lime wedges

Cooking Instructions

1. 1.

   Combine stock, water, curry paste, garlic, ginger, coriander seeds, and whole cilantro leaves in a 3- to 4-quart saucepan, then simmer, uncovered, until ginger is softened, about 15 minutes. Pour through a paper-towel-lined sieve into a 5- to 6-quart heavy pot and discard solids. Stir rice into soup and simmer, uncovered, stirring occasionally, until tender, about 15 minutes.

   30 min

2. 2.

   Add chicken or shrimp and poach at a bare simmer, uncovered, until just cooked through, about 3 minutes. Stir in coconut milk, snow peas, and fish sauce and simmer, uncovered, until peas are crisp-tender, about 2 minutes. Remove from heat and stir in lime juice, salt, and chopped cilantro.

   5 min

3. 3.

   *Available at Asian markets, some specialty foods shops, and some supermarkets.