6 cups chicken broth
6 slices (1/4 inch thick) gingerroot
3 jalapeno peppers , cored, seeded and minced
6 T. sliced green onion (white and green parts)
6 T. chopped cilantro (* divided)
3 t. nam pla (fish sauce) - OR soy sauce
6 T. fresh lime juice (*divided)
3 boneless chicken breasts (cut into 1/2 inch pieces)
Salt (I accidentally omitted the salt - maybe that was it!!)
Ground white pepper
3 C. Cooked rice (I used brown rice)
Combine chicken broth, gingerroot, jalapeno peppers, green onion, 1/2 the cilantro, nam pla, and 1/2 of the lime juice in stock pot. Bring to boil over medium heat. Reduce to low and simmer for 10 minutes. Add chicken and simmer until cooked through, about 10 minutes more. Spoon out and discard ginger slices. Add remaining 3 T. lime juice and season to taste with salt and pepper. Divide rice between bowls. Ladle soup and sprinkle with remaining cilantro. Serve hot. (I should have turned up the heat a bit before serving!!)
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