Rice and Hot Thai Soup

• 6 cups water
• 1 teaspoon salt
• 3 lemongrass, stalks cut into 1-inch lengths
• 2 serrano chilies, sliced
• 1 teaspoon slivered fresh ginger
• 1 cup canned sliced bamboo shoot, drained and rinsed
• 12 cup unsweetened coconut milk
• 1 tablespoon tamari or 1 tablespoon soy sauce
• 1 lime, juice of
• 3 cups cooked jasmine rice
• 14 cup chopped fresh Thai basil, for garnish

1. In a large saucepan, combine the water, salt, lemongrass, chiles and ginger.
2. Bring to a boil, then reduce the heat and simmer for 20 minutes.
3. Strain the broth through a sieve, return it to the saucepan, and boil for 2 minutes.
4. Reduce the heat to low and add the bamboo shoots, coconut milk, tamari and lime juice.
5. Stir well and simmer for 5 minutes.
6. Place 1/2 cup rice in the bottom of each bowl, ladle the soup over the rice, and top with basil leaves and serve.

water, salt, lengths, serrano chilies, ginger, bamboo shoot, unsweetened coconut milk, soy sauce, lime, jasmine rice, fresh thai basil

Taken from www.food.com/recipe/rice-and-hot-thai-soup-405809 (may not work)