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.
| Servings | Prep Time |
| 4 | 20 minutes |
| Cook Time |
| 20 minutes |
|
|
|
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.
|
Ingredients
- 1 lb boneless, skinless chicken breasts (about 3) cut into 2 1/2-by-1/4-inch strips
- 3 tbsp Asian fish sauce
- 2 tbsp lime juice
- 5 c chicken broth
- 3 stalks lemongrass bottom third only, peeled, smashed, and cut into 2-inch pieces
- 1 1-inch piece ginger peeled, cut into thirds
- 1/2 c long grain rice
- 15 oz coconut milk
- 2 jalapeno pepper seeds and ribs removed, cut crosswise into thin slices
- 3 tbsp cilantro chopped
Servings:
Units:
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 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.
Share this Recipe