This is a distinctive soup, with matchsticks of carrot and ginger and the flavors of lemongrass, kaffir lime, sriracha chili and coriander permeating the chicken and rice. With or without coconut milk, I hope it reminds you of your favorite Thai restaurant.
The rice does have a tendency to absorb the broth, so add a little plain chicken broth if you need to.
Next week (1/22) will be Cheddar Corn Chowder, followed by Roasted Root Vegetable.
