Cook the Book: Thai Chicken Soup with Chinese Black Rice

20080121-cookthebook

Course Soups and Stews

Ingredients in this Recipe

1 1/2 cups cooked basic Chinese black rice
1 1/2 pounds bone in, skinned chicken thighs or split breasts
1 can (15 ounces) diced tomatoes, including liquid
1 can (15 ounces) unsweetened coconut milk
1/4 cup chopped fresh cilantro or basil
1/4 cup finely diced red bell pepper
2 cups reduced sodium chicken broth
2 to 3 tablespoons freshly squeezed lime juice
2 to 3 teaspoons Thai red or yellow curry paste
4 scallions, thinly sliced (keep white and green parts separate)
Lime wedges, to serve at the table
Thai fish sauce or soy sauce (optional)

Recipe Preparation

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