Thai-Style Chicken and Rice Soup |
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Prep Time: 50 Minutes Cook Time: 280 Minutes |
Ready In: 330 Minutes Servings: 8 |
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Using shrimp instead of chicken in this recipe makes for an equally delicious soup. Ingredients:
8 cups chicken stock or low-sodium chicken broth (64 fl oz) |
4 cups water |
1 tablespoon thai green curry paste |
4 garlic cloves, coarsely chopped |
1 (2-inch) piece peeled fresh ginger, coarsely chopped |
1 teaspoon coriander seeds, crushed |
2 cups loosely packed whole fresh cilantro leaves plus 1/2 cup chopped (from 2 large bunches) |
1 cup jasmine rice |
3/4 lb boneless skinless chicken breast, thinly sliced crosswise, then slices cut lengthwise into thin strips, or 3/4 lb medium shrimp in shell (31 to 35 per lb), peeled and deveined |
1 (13- to 14-oz) can unsweetened coconut milk, stirred well |
1/4 lb snow peas, trimmed and cut diagonally into 1/4-inch strips |
2 tablespoons asian fish sauce |
2 tablespoons fresh lime juice |
1 1/2 teaspoons salt, or to taste |
accompaniment: lime wedges |
Directions:
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.
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.
3. *Available at Asian markets, some specialty foods shops, and some supermarkets.
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