Ingredients
- Main Ingredients:
Instructions
Prepare RiceSelect® Premium Black Rice according to package directions. Fluff with fork and set aside.
Meanwhile, in large pot set over medium-high heat, add oil. Stir in lemongrass, onion, Thai chile and ginger. Cook, stirring occasionally, for 3 to 5 minutes or until softened. Add curry paste and cook, stirring occasionally, for 1 to 2 minutes or until fragrant.
Add chicken breasts, lime leaves, lime juice and chicken broth to pot. Bring to a boil. Reduce heat to medium-low. Season with salt and pepper. Cover and cook, stirring occasionally, for 18 to 20 minutes or until chicken is cooked through.
Remove chicken from pot and shred with two forks. Return shredded chicken and cooked rice to pot, stirring to combine.
Divide Thai Chicken and Black Rice Soup evenly among 6 serving bowls. Garnish with shredded carrots and Thai basil.
Recipe Tips:
Add cilantro and peanuts for extra crunch and flavor.
Leftover Idea:
Divide rice among desired number of bowls and top with soup to avoid rice from absorbing most of the soup if not serving it all at once. Store remaining rice and soup in separate containers for next meal for up to 3 days.
Bruised Lemongrass:
Trim off the spiky top and the base, remove and discard the first few outer layers, and then bruise the lemongrass stalk by lightly crushing it with a pestle, a meat mallet, or the side of a large knife or cleaver.
Cooking with Lemongrass
Along with ginger root and Asian veggies, lemongrass can also be found in your grocery store's refrigerated produce department. Look for stems that are a pale green color. The stalks' tops have to be green as well, not frail and woody. They shouldn't be yellow or brown, as those colors indicate they have been resting there for some time.
Of course, pick stalks that still appear to be quite plump if you don't have much of a choice at the grocery store. The stalk's core can always be used for cooking after the outer, dried layers have been removed.
Preparing Lemongrass
First, slice off about ½ inch from the bottom of the stalk. It’s often the part of the lemongrass that is browning or drying out anyway. The lemongrass leaves will also be easier to peel off. Then, slice off the top of the stalk to trim away the thin leaves.
Afterwards, peel off 1 or 2 of the outer layers of the stalk. The amount of layers that you peel depends on the freshness of the lemongrass. Since lemongrass is grown in the ground, there’s often dirt that’s clinging to the stalk. Rinse the lemongrass with water if you see visible dirt.
If you’re making a soup or broth, slice the stalk into 3-inch sections. Then, bash each section with a kitchen mallet or meat tenderizer, until you see the stalk split open slightly. This technique releases the oils from the stalks.
Freezing Directions
After a few weeks, lemongrass will begin to spoil in the refrigerator. Freeze the lemongrass to keep it fresher for longer. The lemongrass stalks should be trimmed, cleaned, and dried. Section them out into 3-inch pieces. Use them within a few months after transferring them to a freezer bag. To seal the bag and prevent freezer burn, a vacuum sealer works wonders.
Now that you are an expert at preparing lemongrass, try our: Thai Beef Salad with Black Rice.
Pearl Couscous
If you want to start using couscous in your cooking, take a look at our website for plenty of useful information such as the correct couscous water ratio.
