Instructions:

Yield: 6 servings

2 cup Water
1 cup Long-grain white rice
1 can (14oz) coconut milk
1 cup Vegetable stock
1/2 cup Tangerine juice
(about 2 1/2 tangerines)
1 tbsp Tangerine zest, Finely grated(about 2 tangerines)
1 tbsp Soy sauce
1 tsp Thai chili paste
2 ea Thai chili peppers or serrano chilies stemmed and seeded
2 cup Mushrooms, quartered
1/2 cup Wood ear mushrooms, chopped
1/2 cup Basil, chopped
Salt and pepper

In a saucepan, bring the water to a full boil. Add the rice and boil for 5 min. Reduce the heat to low, cover, and cook until tender and the water is absorbed, about 20 min.

Meanwhile, in a large saucepan, combine the coconut milk, chicken stock, tangerine juice and zest, fish sauce, chili paste, and chili peppers. Bring to a full boil. Reduce the heat to medium and simmer for about 5 min. The stock will be slightly foamy and will have turned a golden-orange color. Add the mushrooms and wood ears, and cook until the mushrooms are tender but not mushy, about 5 min, but no more than 10 min. Remove from the heat and stir in the basil. Season to taste with salt and pepper. To serve, divide the rice among 6 individual bowls and spoon the soup over the top. Serve immediately.