Thai-Style Chicken and Rice Soup

Ingredients

• 2 tablespoons fish sauce 
• 2 cups cilantro leaves fresh whole loosely packed chopped
• 1 teaspoon coriander seeds crushed
• 2 inch ginger fresh peeled coarsely chopped
• 4  garlic clove coarsely chopped
• 1 cup jasmine rice 
• 2 tablespoons juice of lime fresh
• 8 servings lime wedges 
• 64 fl. oz. chicken broth low-sodium
• 1.5 teaspoons salt to taste
• 0.8 lb chicken breast boneless skinless deveined peeled thinly sliced cut lengthwise into thin strips, or 3/4 lb medium shrimp in shell (31 to 35 per lb), and
• 0.3 lb snow peas trimmed
• 1 tablespoon curry paste green
• 13 oz coconut milk unsweetened well canned
• 4 cups water 

Equipment

• sauce pan
• pot
• sieve

Directions

1. 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.
2. 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.
3. 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.
4. Remove from heat and stir in lime juice, salt, and chopped cilantro.
5. *Available at Asian markets, some specialty foods shops, and some supermarkets.