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Thai Style Chicken and Rice Soup Recipe

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This recipe for Thai Style Chicken and Rice Soup is from Marriott's Manor Club Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Combine and simmer uncovered until ginger is softened, about 15 minutes.
8 cups chicken broth
4 cups water
1 Tbs. Thai green curry paste
4 garlic cloves, coarsely chopped
1 (2 inch) piece peeled fresh ginger, coarsely chopped
1 tsp. coriander seeds, crushed
2 cups loosely packed fresh cilantro leaves
1 can unsweetened coconut milk
1/4 lb. snow peas
2 Tbs. Asian fish Sauce
Directions:
Directions:
Strain into a heavy 5-6 quart pot. Discard solids.
Stir 1 cup jasmine rice into soup and simmer uncovered for about 15 minutes until tender, stirring occasionally.
Add ¾ lb thinly sliced boneless, skinless chicken breast or ¾ lb. Medium shrimp, peeled and deveined. Poach at a simmer, uncovered, until just cooked through, about 3 minutes.
Stir in 1 can unsweetened coconut milk that has been well stirred, ¼ lb snow peas, trimmed and cut diagonally into ¼ inch strips, and 2 Tbs. Asian fish sauce. Simmer, uncovered, until peas are crisp tender, about 2 minutes.
Remove from heat and stir in 2 Tbs. fresh lime juice and ½ cup chopped fresh cilantro.

 

 

 

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