A Flowery Song

So, someone asked me to try this heat-n-eat soup and see about replicating it. What follows is not an exact replica, but pretty decent for a first attempt.

Serves: 4-6

In a saucepan over medium heat, melt:
30 g butter

Add:
20 g ginger, diced
10 g garlic, diced
20 g lemongrass, diced
50 g shallots, diced
zest of one lime

Sauté for about eight minutes, then remove from heat. Process in a food processor or blender until smooth.

Return mixture to pan, heat over medium heat, and add:
50 g long grain white rice

Cook for another three minutes, then stir in:
1 l chicken stock
400 ml coconut milk
10 g curry powder
1 dash sesame oil
juice of one lime
sriracha chili sauce to taste (optional)

Bring to a boil, then cover, reduce heat to medium-low, and cook for ten minutes.

Add:
50 g mushrooms, sliced
50 g scallions, sliced
50 g red bell peppers, peeled and diced
50 g green bell peppers, peeled and diced
200 g chicken, cooked and coarsely chopped

Cook until peppers are tender, roughly fifteen minutes.