Thai Chicken and Coconut Soup

In a medium glass dish or stainless-steel pan, combine the chicken strips with the fish sauce and lime juice. Set aside.

In a large saucepan, bring the broth, lemongrass, and ginger to a simmer. Add the rice; simmer until the rice is almost done, about 15 minutes.

Add the coconut milk and bring back to a simmer. Stir in the chicken and marinade and cook until the chicken is just done, about 2 minutes. Stir in the chiles and cilantro.

Wine Recommendation: Semidry German riesling proves its food-friendliness by complementing this complex soup.

Notes: Asian fish sauce is available at Asian markets and many supermarkets