Thai Chicken and Black Rice Soup

Ingredients

• null 1 cup RiceSelect® Premium Black Rice
• null 2 tbsp vegetable oil
• null 2 small fresh lemongrass stalks, bruised
• null 1 small onion, diced
• null 1 red Thai chile, minced
• null 1 tbsp minced gingerroot
• null 2 tbsp Thai green curry paste
• null 2 chicken breasts, boneless and skinless
• null 2 wild lime leaves
• null 1 small lime, juiced
• null 6 cups chicken broth
• null 2 tsp salt
• null 1 tsp pepper
• null 1/2 cup shredded carrots
• null 1/4 cup fresh Thai basil leaves

Instructions

1. Prepare RiceSelect® Premium Black Rice according to package directions. Fluff with fork and set aside.
2. 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.
3. 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.
4. Remove chicken from pot and shred with two forks. Return shredded chicken and cooked rice to pot, stirring to combine.
5. Divide Thai Chicken and Black Rice Soup evenly among 6 serving bowls. Garnish with shredded carrots and Thai basil.
6. Recipe Tips:
7. Add cilantro and peanuts for extra crunch and flavor.
8. Leftover Idea:
9. 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.
10. Bruised Lemongrass:
11. 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.