Thai-Style Chicken And Rice Soup
Mom's Hearty Chicken And Rice Soup


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 cups chicken stock or low-sodium chicken broth (64 fl oz)
4 cups water
1 tablespoon Thai green curry paste*
4 garlic cloves, coarsely chopped
1 (2-inch) piece peeled fresh ginger, coarsely chopped
1 teaspoon coriander seeds, crushed
2 cups 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
slices 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 tablespoons Asian fish sauce
2 tablespoons fresh lime juice
1 1/2 teaspoons 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.




Mom's Hearty Chicken And Rice Soup

This satisfying meal in a bowl is also good sprinkled with a touch of
grated pecorino Romano or Parmesan cheese

8 cups water
2 chicken breast halves; skin and fat removed
2 whole chicken legs with thighs; skin and fat removed
3 carrots, peeled, halved crosswise
3 celery stalks, quartered crosswise
1 onion, sliced
2 teaspoons salt
2 garlic cloves, chopped
1 bay leaf
3/4 cup uncooked long-grain white rice
Chopped fresh parsley

Combine first 9 ingredients in large pot. Bring to boil. Reduce heat,
cover and simmer until chicken is cooked through, about 35 minutes.
Using slotted spoon, transfer chicken and carrots to platter; cool
slightly. Pull chicken meat off bones in bite-size pieces; set aside.
Discard bones. Thinly slice carrots and reserve. Strain broth; discard
solids in strainer. Pour 1 1/2 cups broth into heavy medium saucepan.
Bring to boil. Add rice and bring to boil. Reduce heat to low; cover
and cook until broth is absorbed and rice is tender, about 20 minutes.

Return remaining broth, chicken pieces and sliced carrots to same large
pot. Bring to simmer. Stir in cooked rice. Season soup with salt and
pepper. Ladle soup into bowls. Sprinkle with parsley and serve.

Per serving: calories, 221; total fat, 4 g; saturated fat, 1 g;
cholesterol, 59 mg
Makes 6 servings.

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