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Thai Chicken and Rice Soup

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Cooking Method:
Soup-Making Soup-Making
Prep Time :
45 min
Servings :
8
  • Ingredients
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    8 cups chicken broth
    4 cups water
    1 tablespoon Thai green curry paste
    3 tablespoons Wild Thymes Thai Chili Roasted Garlic Dipping Sauce
    1 teaspoon coriander seeds crushed
    2 cups loosely pack whole fresh cilantro leaves plus 1/2 cup chopped
    1 cup jasmine rice
    4 lb. Chicken Breast 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
    salt to taste

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Directions

    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.