	Uncooked long grain white rice	1 Cup (16 tbs)
	Water	12 Cup (192 tbs) (divided)
	Bone in chicken breast halves	3
	Bone-in chicken breast halves	3
	Kaffir lime leaves	4
	Lemon grass stalk	1 , chopped
	Green onions	5 , chopped
	Chopped garlic	1 Tablespoon (fresh)
	Chopped tomatoes	2 Cup (32 tbs)
	Fish sauce	2 Tablespoon
	Fresh mushrooms	6 , chopped
	Chopped cilantro	1⁄3 Cup (5.33 tbs)
	Chopped red chile peppers	1 Tablespoon (fresh)
	Tamarind soup base	1 2⁄5 Ounce

Nutrition Facts

Serving size

Calories 205 Calories from Fat 24

% Daily Value*

Total Fat 3 g4.1%

Saturated Fat 0.72 g3.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 646.4 mg26.9%

Total Carbohydrates 25 g8.3%

Dietary Fiber 1.8 g7.2%

Sugars 1 g

Protein 22 g44.7%

Vitamin A 9.2% Vitamin C 11.5%

Calcium 1.2% Iron 9.9%

*Based on a 2000 Calorie diet

Directions

1. Place the rice and 2 cups water in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.

2. Pour the remaining 10 cups water into a large pot, and bring to a boil. Place chicken in the pot. Stir in kaffir lime leaves, lemon grass, green onions, garlic, tomatoes, fish sauce, mushrooms, cilantro, red chile peppers, and tamarind soup base. Cook chicken 30 minutes, or until juices run clear. Remove chicken from pot, debone, and chop. Return meat to the soup, and discard bones. Serve over cooked rice.