Thai-Inspired Chicken Orzo soup

Cooked without a recipe Jan 9, 2012

• 10 C chicken stock
• 1 lb boneless, skinless chicken breast in 1/4 in dice
• 3-4 T thai green curry paste
• 3 kaffir lime leaves
• 3/4 C large orzo
• minced garlic
• minced ginger
• sliced mushrooms, crimini and shitake
• 1 yellow onion diced
• small shredded napa cabbage
• 1-2 T Fish sauce
• 1-2 T Shao Xing rice wine
• 1/2 diced red bell pepper
• Snow peas cut in thirds
• 1 large egg
• minced cilantro for garnish
• minced mint for garnish
• 2 tsp oil
• (used some cucumber in this rendition but Phil didn't like it).

Heat oil in dutch oven.  Saute mushrooms until browned.  Add onion and saute.  Add garlic, ginger and stir fry briefly.  Add chicken and fry to get some browning if possible.  Add the curry paste.  Cook briefly.  Add the curry leaves.  Add the stock and bring to boil.  Add the fish sauce and rice wine, Add the orzo and reduce to simmer. 

When the orzo is nearly cooked through add the peas and peppers and simmer for a minute or two.  Add the egg while stirring as for egg flower soup.  Add the napa cabbage and serve passing the cilantro and mint to be spinkled on each bowl.