Thai Chicken Coconut Soup


3 c. chicken broth
2 T. fresh lime juice
1 T. fish sauce (nuoc nam or nam pla) or 1/2 t. anchovy paste
4 thin slices fresh ginger
1 lb. boneless, skinless chicken thighs, trimmed and cut into 1/4-inch strips
1/2 c. unsweetened coconut milk
1/8 t. red pepper flakes
4 oz. pea pods, trimmed - halved if large
1/2 c. shredded carrots
1/4 c. fresh cilantro or parsley if you don’t like the taste of cilantro
2 c. hot cooked rice

Bring chicken broth, lime juice, fish sauce and ginger to boiling; reduce heat and simmer for 3 minutes. Add chicken coconut milk and red pepper flakes. Return to boiling; cover and simmer for 4 minutes or until chicken is no longer pink. Add pea pods and carrots; cook 1 minute or until peas are crisp-tender. Stir in cilantro/parsley. Serve in bowls over cooked rice.