Thai-Style Chicken and Rice Soup

• 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

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.
3. Stir rice into soup and simmer, uncovered, stirring occasionally, until tender, about 15 minutes.
4. Add chicken or shrimp and poach at a bare simmer, uncovered, until just cooked through, about 3 minutes.
5. Stir in coconut milk, snow peas, and fish sauce and simmer, uncovered, until peas are crisp-tender, about 2 minutes.
6. Remove from heat and stir in lime juice, salt, and chopped cilantro.
7. *Available at Asian markets, some specialty foods shops, and some supermarkets.

chicken, water, green curry, garlic, fresh ginger, coriander seeds, cilantro, jasmine rice, chicken breast, unsweetened coconut milk, snow peas, fish sauce, lime juice, salt, accompaniment

Taken from www.epicurious.com/recipes/food/views/thai-style-chicken-and-rice-soup-109019 (may not work)