Thai Chicken and Coconut Soup

Another super simple yet delicious recipe.  Definitely a keeper when I have to make dinner at lightning speed!  I ended up using leftover rice and used snow peas instead of cilantro.  Still incredibly delicious!

Thai Chicken and Coconut Soup
(adapted from foodandwine)

ingredients

• 1lb boneless, skinless chicen breast, cut into 2 1/2-by-1/4-inch strips
• 3 Tb Asian fish sauce
• 1 1/2 Tb lime juice
• 1 quart + 3/4 cup chicken broth
• 3 stalks lemongrass, bottom third only, peeled, smashed and cut into 2-inch pieces
• 1 1-inch fresh ginger, peeled, cut into thirds
• 1/2 cup cooked rice
• 1 15oz unsweetened coconut milk
• 2 fresh red chiles or jalapeños peppers, seeded and cut crosswise into thin slices
• 3 Tb cilantro chopped

directions

1. In a medium glass dish, combine the chicken strips with fish sauce and lime juice. Set aside.
2. In a large saucepan, bring the broth, lemongrass and ginger to a simmer.  
3. Add the coconut milk and bring to simmer again.  Stir in the chicken and marinade and cook until the chicken is just done, about 2 minutes.  Stir in the chiles and rice.  
4. Stir in the cilantro.  Optional, add snow peas.