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Coconut Chicken Soup with Rice – with plenty of leftovers. One of our favorite comfort foods, and it’s perfect for soothing aches and colds.
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In a soup pot, combine about 8 cups of homemade chicken broth with a stalk of lemongrass chopped into thirds, ginger slivers, and about 10 kaffir lime leaves. Simmer for about 20 mins or more. Pluck out and discard lemongrass and lime leaves. Add in about a cup of uncooked short grain rice, continue to simmer until rice is cooked through, about 12-15 min. Stir occasionally so rice doesn’t stick to the bottom of the pot. Pour in two 15 oz. cans of light coconut milk, 5-6 tbsp of fish sauce (more or less depending on your taste).
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Add in about 1 lb. chunks of cooked or uncooked chicken thighs. If uncooked, simmer everything for about 10-12 min until chicken is cooked through. If cooked, just simmer until heated.
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Before serving, add in juice from 1 lime, stir, adjust seasoning to taste. Serve with hot peppers, chili oil, raw ginger slivers, cilantro or scallions, white pepper, more lime.
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