Thai-Style Chicken and Rice Soup

Thai-Style Chicken and Rice Soup
Photo by Rita Maas

Ingredients

  • 4 cups water
  • 8 cups chicken stock or low-sodium chicken broth
  • 1 2-inch piece fresh ginger
  • 2 ½ cups fresh cilantro leaves
  • 4 garlic cloves
  • 1 tablespoon Thai green curry paste
  • 1 teaspoon coriander seeds
  • + 8 more ingredients
    • 1 cup jasmine rice
    • ¼ pound snow peas
    • lime wedges
    • 1 ½ teaspoons salt
    • ¾ pound boneless skinless chicken breast or 3/4 lb medium shrimp in shell (31 to 35 per lb), peeled and deveined
    • 2 tablespoons fresh lime juice
    • 2 tablespoons Asian fish sauce
    • 1 13- to 14-oz can unsweetened coconut milk

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 s...

View full recipe at Epicurious

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