Thai Chicken and Rice Soup
Cooking method: Soup-Making
Total preparation time: 45 min.
8 cups chicken broth
4 cups water
1 tablespoon Thai green curry paste
1 teaspoon coriander seeds, crushed
2 cups loosely pack whole fresh cilantro leaves, plus 1/2 cup chopped
1 cup jasmine rice
3/4 lb. boneless, skinless chicken breast, cut into thin strips
1 (13.5 oz can) unsweetened coconut milk
1/4 lb. snow peas, trimmed and cut diagonally into 1/4 inch strips
2 tablespoons Asian fish sauce
2 tablespoons fresh lime juice
Combine broth, water, curry paste, dipping sauce, coriander seeds, and whole cilantro leaves in a 3-4 quart saucepan. Stir rice into soup and simmer, uncovered (stir occasionally), until tender, about 15 minutes.
Add chicken and simmer uncovered until just cooked through. Add 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.
This recipe is from Enid and Ann Settner of Wild Thymes
© Lobel's of New York