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" 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. Notes: Asian fish sauce is available at Asian markets and many supermarkets Wine Recommendation: Semidry German riesling proves its food-friendliness by complementing this complex soup."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a3087/thai-chicken-coconut-soup-recipe-7774/?src=shelter_footer>