Thai-style Chicken & Rice Soup

1 lb (0.5 kg) boneless, skinless chicken breast(s)

1 cup (250 mL) jasmine rice (preferably brown)

6 cups (1.5 L) water

4 cups (1 L) low-sodium chicken broth

1/2 tsp (2.5 mL) hot red chili pepper flakes, crushed or flakes

1/4 tsp (1.25 mL) white pepper, ground

1 tsp (5 mL) fish sauce

2 Kaffir lime leaves

2 tbsp (30 mL) lemongrass, fresh, finely minced

2 cups (500 mL) leek(s), white and light green part only, sliced

1 cup (250 mL) mushrooms, sliced

1 cup (250 mL) red pepper(s), chopped

1/4 cup (60 mL) shallots, minced

2 tbsp (30 mL) ginger, fresh, minced

1 tbsp (15 mL) lime juice

1/2 tsp (2.5 mL) salt

1 cup (250 mL) green onion(s), sliced

10 sprigs celery leaves

1/2 cup (125 mL) peanuts, dry roasted, chopped

1 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.
2 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.
3 Add mushrooms, red pepper, shallots and ginger to the soup. Reduce heat, keep covered and simmer until rice is tender – about 45 minutes.
4 Season the soup with lime juice and salt.
5 To serve, ladle chicken into bowls and garnish with green onion, a few celery leaves and the chopped peanuts.