SOUP NOW WE ARE COOKING ENJOY DAN:

THAI CHICKEN OR SHRIMP AND RICE SOUP by CHEF DAN:


Serves 4



INGRESIENTS:



4 chicken breasts, boneless, skinless, thinly sliced crosswise, then slices cut lengthwise into thin strips.

Or 1 pound shrimp, peeled and deveined

1 quart chicken stock

2 tablespoons red curry paste

1 (19oz) can coconut milk (Mae Ploy)

4 garlic cloves, coarsely chopped

1 (2-inch) piece fresh ginger, peeled, coarsely chopped

1 teaspoon coriander seeds, crushed

1 cup jasmine rice

1/4- pound snap peas, cuts diagonally into 1-inch pieces

2 tablespoons fish sauce

2 tablespoons lime juice

1 teaspoon salt or to taste

2 cup loosely whole fresh cilantro, plus 1/2- cup chopped cilantro



DIRECTIONS:



1. Combine stock, red curry paste, garlic, ginger, coriander seeds, and whole cilantro leaves.

2. In a stock pot over medium-high heat, bring to a boil and then simmer, uncovered for about 15-20 minutes.

3. Pour through a paper-towel-lined sieve into a larger stock pot and discard solids.

4. Stir rice into soup and simmer, uncovered, stirring occasionally, until tender, about 15 minutes.

5. Add chicken or shrimp and simmer just enough to pouch, about 3 minutes.

6. Stir in coconut milk, snap peas, and fish sauce and simmer, uncovered until cooked through until peas are crisp-tender, about 2 minutes.

7. Remove from heat and stir in lime juice, salt, and chopped cilantro.



ENJOY DAN: (ROCK-ON)



SERVE WITH JASMINE RICE and LIME WEDGES