Ingredients
8
cups chicken stock or low-sodium chicken broth (64 fl oz)
1
tbsp Thai green curry paste*
4
garlic cloves, coarsely chopped
1
(2-inch) piece peeled fresh ginger, coarsely chopped
1
tsp coriander seeds, crushed
2
cups loosely packed whole fresh cilantro leaves plus 1/2 cup chopped (from 2 large bunches)
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
1
1/2 tsp salt, or to taste
Accompaniment: lime wedges `
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. 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.
2.
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. Remove from heat and stir in lime juice, salt, and chopped cilantro.
3.
*Available at Asian markets, some specialty foods shops, and some supermarkets.
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