Chicken, lemongrass and rice soup | Women's Weekly Food

Ingredients

• Chicken, lemon grass and rice soup
• 2/3 cup (130g) jasmine rice
• 1 1/3 cup (330ml) water
• 1 litre (4 cups) chicken stock
• 2 x 10cm (4-inch) (40g) sticks fresh lemon grass, chopped finely
• 3 (75g) shallots, chopped coarsely
• 1 clove garlic, bruised
• 1 teaspoon caster (superfine) sugar
• 2 makrut lime leaves, torn
• 400 gram skinless chicken breast fillets
• 2 tablespoon olive oil
• 4 clove garlic, sliced finely, extra
• 2 tablespoon fish sauce
• 1 tablespoon lime juice
• 100 gram snow peas, sliced finely lengthways
• 1 (100g) baby buk choy, quartered
• 1 long red chilli, sliced finely
• 2 makrut lime leaves, shredded finely, extra
• 1/4 cup fresh coriander (cilantro) leaves, loosely packed