Thai-style Chicken and Rice Soup

1 shallot, finely chopped
2 orange bell peppers, diced
8 cups fat-free low-sodium chicken broth
4 cups water
1 tablespoon Thai green curry paste
4 garlic cloves, coarsely chopped
2 tsp finely copped fresh ginger
1 teaspoon ground coriander
1/2 cup fresh cilantro leaves, chopped
1 cup basmati rice
3/4 lb boneless skinless chicken breast, thinly sliced crosswise, then slices cut lengthwise into thin strips, or 3/4 lb medium shrimp in shell (31 to 35 per lb), peeled and deveined
1 14-oz can lite coconut milk
1/4 lb snow peas, trimmed and cut diagonally into 1/4-inch strips
2 tablespoons Asian fish sauce
2 tablespoons fresh lime juice

Saute shallots, peppers, and garlic in 5- to 6-quart heavy pot until softened. Stir in 2 cups stock and puree until smooth with immersion blender. Add remaining stock, water, curry paste, ginger, coriander and cilantro, then simmer, uncovered, about 15 minutes. Stir rice into soup and simmer, uncovered, stirring occasionally, until tender, about 20 minutes.
Add chicken or shrimp and poach at a bare simmer, uncovered, until just cooked through, about 3 minutes. Stir in coconut milk, snow peas, and fish sauce and simmer, uncovered, until peas are crisp-tender, about 2 minutes. Remove from heat and stir in lime juice.



Number of Servings: 8

Recipe submitted by SparkPeople user AFTERAFTER.