Thai-style Chicken & Rice Soup

Cut the bottom 2 inches (5 cm) of the lemongrass stalk and peel off outer layer before mincing. Heat a large soup pot on medium-high. Cut chicken into bite size pieces ½ inch (1.25 cm) square and add to pot.

Add the rice, cold water, chicken broth, red chili pepper flakes, white pepper, fish sauce, kefir lime leaves and lemongrass to the pot. Cover and bring to a boil.

Add mushrooms, red pepper, shallots and ginger to the soup. Reduce heat, keep covered and simmer until rice is tender – about 45 minutes.

Season the soup with lime juice and salt.

To serve, ladle chicken into bowls and garnish with green onion, a few celery leaves and the chopped peanuts.