thai-style chicken and rice soup
 
using shrimp instead of chicken in this recipe makes for an equally 
delicious soup. 
 
active time: 50 min start to finish: 5 1/2 hr (includes making stock) 
 
8 cup  chicken stock or low-sodium chicken broth (64 fl oz)
4 cup  water
1 Tbsp  thai green curry paste*
4   garlic cloves, coarsely chopped
1   2inch piece peeled fresh ginger, coarsely chopped
1 tsp  coriander seeds, crushed
2 cup  loosely packed whole fresh cilantro leaves plus 1/2 cup chopped
  from 2 large bunches)
1 cup  jasmine rice
3/4 lb.  boneless skinless chicken breast, thinly sliced crosswise, then
slice  cut lengthwise into thin strips, or 3/4 lb medium shrimp in
  shell (31 to 35 per lb), peeled and deveined
1   13 to 14-oz) can unsweetened coconut milk, stirred well
1/4 lb.  snow peas, trimmed and cut diagonally into 1/4-inch strips
2 Tbsp  asian fish sauce
2 Tbsp  fresh lime juice
1-1/2 tsp  salt, or to taste
 
accompaniment: lime wedges 
 
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 soup and simmer, uncovered, stirring 
occasionally, until tender, about 15 minutes. 
 
add chicken or shrimp and poach at a bare simmer, uncovered, until just 
cooked through, about 3 minutes. stir in 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. 
 
*available at asian markets, some specialty foods shops, and some 
supermarkets. 
 
makes 8 main-course servings. 
 
 
 
 
 
(ID: 73428) Mirror: rec.food.recipes: Tue, Sep 20, 2005


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