Cook The Book: Thai Chicken Soup With Chinese Black Rice

1. 1

   In a 4-quart pot, blend the chicken broth, coconut milk, and curry paste to taste. Set the pot over medium heat. Add the tomatoes, chicken, scallion whites, and bell pepper. Bring to a simmer. Cover and simmer until the chicken is cooked, 20 to 30 minutes, depending upon size.

2. 2

   Remove the chicken. When it is cool enough to handle, shred or chop the meat and discard the bones. Return the chicken to the pot and stir in the rice. Add the cilantro, scallion greens, lime juice to taste, and fish sauce, if needed to perk up the flavors.

3. 3

   Before ladling out each portion, stir well to bring the rice up from the bottom. Serve with lime wedges.

* Per serving · 4 servings · Values may vary.

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