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© Meredith Corporation. All rights reserved. Used with permission.
In a large saucepan, combine ginger, oil and crushed red pepper. Cook and stir over medium heat for 2 minutes. Add broth; bring mixture to a boil. Stir in rice; reduce heat. Simmer, covered, for 15 to 20 minutes or until rice is tender.
Tear lime leaves in several places from the edges toward the centers. Cut lemongrass into 1-inch pieces; bruise with the flat side of a knife. Stir lime leaves, lemongrass, chicken, coconut milk, mushrooms, bell pepper, onion, nam pla and snipped cilantro into broth mixture. Bring to a boil; reduce heat. Simmer, uncovered, for 5 minutes.
Remove lime leaves and lemongrass from soup. Stir in lime juice. If desired, garnish each serving with green onions and cilantro sprigs and serve with lime wedges.