Simple Thai Soup

30 minutes or less * Confessions of a New Old Home Owner*

• 1 pound boneless, skinless chicken breasts cut into 1"x1" cubes
• 3 tablespoons Asian fish sauce
• 1 1/2 tablespoons lime juice
• 1 quart chicken broth or homemade stock
• 3 stalks lemongrass peeled, smashed, and cut into 2-inch pieces
• 1 tsp. minced garlic
• 1 1-inch piece peeled fresh ginger, cut into thirds
• 1/2 cup long-grain rice
• 2- 15oz cans unsweetened coconut milk
• 1 large red bell pepper, de-seeded and chopped
• 3 tablespoons chopped cilantro

Combine the fish sauce and lime juice together and then add the chicken. If you are able to allow this to marinade over night, if not, leave it for as long as you can manage.

In a soup pot with a small amount of olive oil, cook the ginger, lemongrass and garlic til fragrant. About 30 seconds. Add the broth and bring to simmer. Add the rice and simmer for 15 minutes.

Add coconut milk and bring back to simmer,stir in the bell pepper, chicken and marinade and cook until chicken is cooked through. 5 minutes. Add the cilantro and cook for another 2 minutes. Serve hot and garnish with cilantro.