Active Time

　　50 minutes

　　Total Time

　　5 1/2 hours

　　Using shrimp instead of chicken in this recipe makes for an equally delicious soup.

　　

Ingredients

Makes 8 main-course servings

　　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

　　

Step 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.

　　

Step 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.

　　

Step 3

*Available at Asian markets, some specialty foods shops, and some supermarkets.