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Thai Chicken & Coconut Soup
Ingredients
- 1 lb boneless, skinless chicken breasts (about 3), cut into 2 1/2 by 1/4 inch strips
- 3 tbsp Asian fish sauce (nam pla or nuoc mam)
- 1 1/2 tbsp lime juice
- 1 quart plus 3/4 cup canned low-sodium chicken broth or homemade stock
- 3 stalks lemongrass, bottom third only, peeled, smashed, and cut into 2-inch pieces; or three 3-inch-by-1/4-inch strips lemon zest
- 1 1-inch piece peeled fresh ginger, cut into thirds
- 1/2 cup long-grain rice
- 1 3/4 cups unsweetened coconut milk (15-oz can)
- 2 fresh red chiles or jalapeno peppers, seeds & ribs removed, cut crosswise into thin slices
- 3 tbsp chopped cilantro
Instructions
- In a medium glass dish or stainless steel pan, combine the chicken strips with the fish sauce and lime juice. Set aside.
- In a large saucepan, bring the broth, lemongrass, and ginger to a simmer. Add the rice; simmer until rice is almost done, about 15 minutes.
- Add the coconut milk and bring back to a simmer. Stir in the chicken and marinade and cook until the chicken is just done, about 2 minutes. Stir in the chiles and cilantro.