Thai-Style Chicken and Rice Soup

Ingredients for Thai-Style Chicken and Rice Soup

• 1925ml chicken stock or low-sodium chicken broth (1925ml )

• 950ml vatten

• 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 coriander leaves plus 1/2 cup chopped (from 2 large bunches)

• 190g jasmine rice

• 350g boneless skinless chicken breast, thinly sliced crosswise, then slices cut lengthwise into thin strips, or 350g medium prawns in shell (31 to 35 per lb), peeled and deveined

• 1 (13- to 400g ) can unsweetened coconut milk, stirred well

• 110g snow peas, trimmed and cut diagonally into 1/4-inch strips

• 2 matskedar asiatisk fisksås

• 2 matskedar färsk limejuice

• 1 1/2 teaspoons salt, or to taste

• Accompaniment: lime wedges

How to make Thai-Style Chicken and Rice Soup

Combine stock, water, curry paste, garlic, ginger, coriander seeds, and whole coriander 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 prawns 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 coriander.

*Available at Asian markets, some specialty foods shops, and some supermarkets.

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