Chicken curry soup with rice

6 boneless, skinless chicken thighs

4 cups chicken broth

1 onion, chopped

1 can coconut milk

1 red pepper, diced

1 large zucchini, diced

2 jalapeno peppers, seeds removed

4 garlic cloves, peeled

1 inch of ginger, peeled

2 lemongrass stalks, peeled and cut in half

1 tablespoon Thai fish sauce

1 tablespoon yellow curry paste

Juice of 1 lime

1/4 cup minced cilantro

1 shallot, sliced

1 1/2 cups cooked rice

Boil the chicken thighs in the broth until cooked. Strain. Return the broth to the pot and set the chicken aside (covered with a cloth) to cool.

Put the broth back on the stove and add the onion, zucchini and red pepper. While they are cooking, mince the jalapenos, garlic and ginger together. Add to the pot with the can of coconut milk, the fish sauce and the curry paste. Add the lemongrass stalks. Stir and cover the pot.

Simmer for 5 minutes, or until the vegetables are almost done.

Add the cooked rice, sliced shallot and roughly chopped chicken thighs and simmer for another minute or two.

Just before serving, add the lime juice and minced cilantro. Check the seasonings then serve immediately.

Delicious and filling. Makes six servings.

bon appetit