Thai Chicken Forbidden Rice Soup

• Gluten free

• Meat

  • 1 1/4 lbs Chicken thighs, boneless skinless

• Produce

  • 4 cups Baby spinach
  • 1/4 cup Cilantro, fresh
  • 1 Cilantro
  • 2 tsp Ginger
  • 1 Lemongrass stalk
  • 1 Lime, wedges
  • 1 Peanuts
  • 4 Scallions
  • 1 (15-ounce can Tomatoes

• Canned Goods

  • 2 cups Chicken broth, low-sodium
  • 1 (15-ounce can Coconut milk
  • 2 tsp Thai red curry paste

• Condiments

  • 1 tsp Fish sauce
  • 2 tbsp Lime juice, freshly squeezed

• Pasta & Grains

  • 2 cups Forbidden" rice, cooked black

• Baking & Spices

  • 1/2 Red pepper, small
  • 1 tsp Sea salt, fine-grain

Found on gatheranddine.com

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
• 1¼ pounds boneless, skinless chicken thighs
• 2 cups cooked Black Forbidden Rice
• ½ red pepper, small-diced
• 4-6 cups baby spinach
• ¼ cup chopped fresh cilantro
• 2 tablespoons freshly squeezed lime juice
• 1 teaspoon fish sauce
• crushed peanuts
• extra cilantro
• lime wedges

Directions

• 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.
• 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 chefs knife. Cut into 2 pieces and add to the pot.
• 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.
• 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.