Thai Chicken And Coconut Soup

• 1 pound boneless, skinless chicken breasts (about 3), cut into 2 1/2-by-1/4-inch strips
• 3 tablespoons Asian fish sauce (nam pla or nuoc mam)
• 1 1/2 tablespoons lime juice
• 1 quart plus 3/4 cup canned low-sodium chicken broth or homemade stock
• 3 stalks lemongrass, bottom third only, peeled, smashed, and cut into 2-inch pieces, or three 3-inch-by-1/4-inch strips lemon zest
• 1 1- inch piece peeled fresh ginger, cut into thirds
• 1/2 cup long-grain rice
• 1 3/4 cups unsweetened coconut milk (15-ounce can)
• 2 fresh red chiles or jalapeno peppers, seeds and ribs removed, cut crosswise into thin slices
• 3 tablespoons chopped cilantro

1. In a medium glass dish or stainless-steel pan, combine the chicken strips with the fish sauce and lime juice. Set aside.
2. In a large saucepan, bring the broth, lemongrass, and ginger to a simmer. Add the rice; simmer until the rice is almost done, about 15 minutes.
3. Add the coconut milk and bring back to a simmer. Stir in the chicken and marinade and cook until the chicken is just done, about 2 minutes. Stir in the chiles and cilantro.
4. Wine Recommendation: Semidry German riesling proves its food-friendliness by complementing this complex soup.
5. Notes: Asian fish sauce is available at Asian markets and many supermarkets

chicken breasts, fish sauce, lime juice, chicken broth, stalks lemongrass, fresh ginger, longgrain rice, unsweetened coconut milk, fresh red chiles, cilantro

Taken from www.myrecipes.com/recipe/thai-chicken-coconut-soup-1 (may not work)