Hearty Thai Soup

Instructions

1. 1

   In a large skillet over medium-high heat, brown the onion and chicken in 1 tbsp (15 ml) of the oil. Add the rice and coconut milk. Season with salt and pepper and mix well. Cover and cook over low heat until the liquid has been absorbed. Keep warm.

2. 2

   Meanwhile, in a large saucepan over medium-high heat, soften the snow peas, carrots, shallots, garlic, lemongrass and ginger in the remaining oil, stirring constantly. Add the chicken broth and bring to a boil. Add the shrimp and continue cooking for 2 minutes.

3. 3

   Divide the rice mixture among 4 bowls. Ladle the broth with vegetables and shrimp over the rice and garnish with cilantro.