Ingredients:
Chicken broth – 6 cups
Raw chicken breast – 1 to 2, sliced
Ginger – 1 inch piece, grated
Garlic cloves – 3, crushed
Celery – 1 stalk, sliced
Mushrooms – 1 cup, sliced
Thai rice – 1 cup, cooked
Mini corn cobs – 1/2 cup, sliced
Bamboo shoots – 1/2 cup, cut
Whole red chillies – 2
Fish sauce – 4 tbsp
Lime juice – 4 tsp
Coconut milk – 1/2 cup
Brown sugar – 1 tsp
Spring onions – 2, sliced
Coriander – for garnishing
Method:
1. Put the chicken in the broth and boil for about 10 minutes.
2. Add the ginger, garlic, celery and mushrooms to the pot and boil on a medium flame for about 2 to 3 minutes.
3. Stirring continuously, add the rice, corn, cobs, bamboo shoots and chilli. Simmer for 2 minutes.
4. Now put the coconut milk, fish sauce, sugar and lime juice. Stir well to blend them all together. Add the ingredients as per taste.
5. Before removing from heat, add the fresh spring onions.
6. Garnish with coriander leaves and serve hot.
Note:
If using uncooked rice, use an extra cup of chicken stock and boil the rice in it. Then continue as mentioned.
