Thai Chicken and Coconut Soup

1 pound boneless, skinless chicken bosoms (around 3), cut into 2 1/2-by-1/4-inch strips

3 tablespoons Asian fish sauce

1/2 tablespoons lime juice

1 quart in addition to 3/4 mug canned low-sodium chicken stock or hand crafted stock 

3 stalks lemongrass, base third just, peeled, crushed, and cut into 2-inch pieces, or three 3-inch-by-1/4-inch strips lemon pizzazz

1-inch piece peeled new ginger, cut into thirds

1/2 container long-grain rice

1 3/4 containers unsweetened coconut drain (15-ounce can)

2 new red chiles or jalapeño peppers, seeds and ribs uprooted, cut transversely into flimsy

3 tablespoons slashed cilantro

Method

In a medium glass dish or stainless-steel skillet, join the chicken strips with the fish sauce and lime juice. Put aside.

In a vast pan, bring the juices, lemongrass, and ginger to a stew. Include the rice; stew until the rice is just about done, around 15 minutes.

Include the coconut drain and bring once more to a stew. Blend in the chicken and marinade and cook until the chicken is simply done, around 2 minutes. Blend in the chiles and cilantro.

Notes Asian fish sauce is accessible at Asian markets and numerous stores. cut