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Thai Chicken and Coconut Soup
Source: Quick from Scratch - Herbs
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Active Time:  20 Minutes
Total Time:  20 Minutes
Yield:  Serves 4
We've deviated slightly from the classic version of a popular Thai soup by adding rice to make it more substantial. Serve it with lime wedges; a squirt at the table does wonders.
RECIPE INGREDIENTS
1 pound boneless, skinless chicken breasts (about 3), cut into 2 1/2-by-1/4-inch strips
3 tablespoons Asian fish sauce (nam pla or nuoc mam)*
1 1/2 tablespoons 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-ounce can)
2 fresh red chiles or jalapeno peppers, seeds and ribs removed, cut crosswise into thin slices
3 tablespoons chopped cilantro
* Available at Asian markets and many supermarkets
Thai Chicken and Coconut Soup Recipe at Cooking.com
DIRECTIONS
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 the 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.
Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield: Yield:  Serves 4
Calories: 506
Fat. Total: 23g
Fiber: 2g
Carbohydrates, Total: 35g
Sodium: 1315mg
% Cal. from Fat: 41%
Cholesterol: 74mg
Protein: 41g
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