Thai Chicken Forbidden Rice Soup

Name: Thai Chicken Forbidden Rice Soup
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Asian, Thai
Ingredients: 2 cups low-sodium chicken broth; 1 (15-ounce) can coconut milk, preferably full fat; 2-3 teaspoons Thai red curry paste; 2 teaspoons finely minced ginger; 1 teaspoon fine grain sea salt; 1 (15-ounce) can diced tomatoes; 1 lemongrass stalk; 4 scallions, white and light green parts separated, thinly sliced; 1 1/4 pounds boneless, skinless chicken thighs; 2 cups cooked Black Rice; 1/2 red pepper, small-diced; 4-6 cups baby spinach; 1/4 cup chopped fresh cilantro; 2 tablespoons freshly squeezed lime juice; 1 teaspoon fish sauce; crushed peanuts; extra cilantro; lime wedges

4 steps

Prep:10minCook:50min

Updated at: Thu, 17 Oct 2024 21:19:04 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories304.8 kcal (15%)

Total Fat17 g (24%)

Carbs21.4 g (8%)

Sugars1.8 g (2%)

Protein19.6 g (39%)

Sodium519.1 mg (26%)

Fiber1.4 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

2 cupslow-sodium chicken broth

1 x 15 ouncecan coconut milk

preferably full fat

2 teaspoonsthai red curry paste

2 teaspoonsginger

finely minced

1 teaspoonfine grain sea salt

1 x 15 ouncecan diced tomatoes

1lemongrass stalk

4scallions

white and light green parts separated, thinly sliced

1.25 poundsboneless skinless chicken thighs

2 cupsBlack Rice

cooked

0.5red pepper

small-diced

4 cupsbaby spinach

¼ cupfresh cilantro

chopped

2 tablespoonsfreshly squeezed lime juice

1 teaspoonfish sauce

TO SERVE:

Instructions

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.