Thai Chicken Forbidden Rice Soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large pot, stir together the chicken broth, coconut milk, curry paste, ginger, and salt over medium heat until curry paste is well-blended.

Step 2

Trim the top and very bottom off of the lemongrass, leaving only about 4-5 inches of stalk. Remove any damaged outer layers and lighlty bruise the stalk with the side of chef’s knife. Cut into 2 pieces and add to the pot.

Step 3

Add the tomatoes and scallion whites to the pot. Nestle chicken pieces into the soup, making sure that the chicken is completely covered by liquid. Bring soup to a simmer. Cover and continue to simmer on low heat until chicken is cooked through, about 20-30 minutes.

Step 4

Remove chicken pieces and lemon grass. Discard lemon grass and allow the meat to cool slightly. Tear the chicken into bite size shreds with 2 forks (or use hands) and return chicken to the soup. Stir in cooked rice and red pepper and simmer for another 5 minutes. Add the spinach, scallion greens, cilantro, lime juice, and fish sauce and heat until spinach is just wilted. Serve with crushed peanuts, extra cilantro, and lime wedges.