Thai Style Chicken and Rice Soup

Ingredients

• 8 cups chicken stock or low-sodium chicken broth (64 fl oz)
• 4 cups water
• 1 tablespoon Thai green curry paste*
• 4 garlic cloves, coarsely chopped
• 1 (2-inch) piece peeled fresh ginger, coarsely chopped
• 1 teaspoon coriander seeds, crushed
• 2 cups loosely packed whole fresh cilantro leaves plus 1/2 cup chopped (from 2 large bunches)
• 1 cup jasmine rice
• 3/4 lb boneless skinless chicken breast, thinly sliced crosswise, then slices cut lengthwise into thin strips, or 3/4 lb medium shrimp in shell (31 to 35 per lb), peeled and deveined
• 1 (13- to 14-oz) can unsweetened coconut milk, stirred well
• 1/4 lb snow peas, trimmed and cut diagonally into 1/4-inch strips
• 2 tablespoons Asian fish sauce
• 2 tablespoons fresh lime juice
• 1 1/2 teaspoons salt, or to taste
• Accompaniment: lime wedges

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