Soup of the Week - Simple Green Chicken Curry

yet another picture "borrowed" from the internet... It represents the soup I made fairly well, except that I didn't have cilantro on hand when I made mine.  But I do think it would be extra delicious and perhaps more authentic with cilantro.  I also would like to try it with fresh ginger, which I didn't have either.  So I'm adding that to this recipe too, although I made mine without it and it was still very good.

This is a very easy soup to make, it takes maybe 15 minutes of actual in-the-kitchen, by-the-stove attention. How simple is that?

 8 servings

2 onions or leeks
2 stalks celery
2 carrots
2 T olive oil
2 boneless skinless chicken breasts
1 box chicken stock
1 cup brown rice
2 cans coconut milk
juice of 1 lime
green curry paste, (to taste - I used about 2T)
1 T Vietnamese chili garlic sauce
fresh ground pepper
cilantro

Dice vegetables and saute in olive oil til browned, 6 to 10 mins
Dice chicken breasts and add to vegetables along with chicken stock and rice.  Bring to boil, reduce to simmer and cook 20 to 30 min, until rice is cooked.

Add lime juice coconut milk, curry paste, chili garlic sauce and pepper. Simmer for 5 more minutes.
garnish with cilantro and serve.