Thai Chicken and Coconut Milk Soup

Ingredients

1 cup basmati rice
1 liter chicken stock
1-2 stalks lemongrass, halved lengthwise and crosswise
6-8 thick slices of ginger
1 lb chicken breast, thinly sliced
1 package shiitakes
1 cup frozen peas
3 T fish sauce
1 T packed brown sugar
2 t red curry paste
1 can coconut milk
1/3 cup chopped cilantro
2 T lime juice

Directions

Cook rice.

Bring stock, ginger, and lemongrass to a boil.  Stir in chicken, mushrooms and peas; cook at a simmer until chicken is cooked through, about 4 minutes.

In a small bowl, whisk together fish sauce, brown sugar, red curry paste, and coconut milk.  Stir into pot and simmer for ~3 minutes.  Fish out lemongrass and ginger, stir in lime juice.  Serve over rice and garnish with cilantro.

Note: do not make this ahead of time!  The flavours are brighter if served immediately.