Cook The Book: Thai Chicken Soup With Chinese Black Rice

1 fave
More from this source
Serious Eats


Add a comment


2 cups reduced-sodium chicken broth

1 can (15 ounces) unsweetened coconut milk

2 to 3 teaspoons Thai red or yellow curry paste

1 can (15 ounces) diced tomatoes, including liquid

1 1/2 pounds bone-in, skinned chicken thighs or split breasts

4 scallions, thinly sliced (keep white and green parts separate)

1/4 cup finely diced red bell pepper

1 1/2 cups cooked basic Chinese black rice

1/4 cup chopped fresh cilantro or basil

2 to 3 tablespoons freshly squeezed lime juice

Thai fish sauce or soy sauce (optional)

Lime wedges, to serve at the table

You might also like

Thai Chicken Soup
Cat Cora
Hot & Sour Thai Chicken Noodle Soup
Thai Coconut Chicken Soup
Pamela Salzman
Thai Coconut Chicken Soup Recipe
Food Republic
Spicy Thai Coconut Chicken Soup
Handle the Heat
Thai Chicken Coconut Soup (Tom Kha Gai)
Thai Hot And Sour Chicken Soup
Steamy Kitchen
Thai Chicken Soup Recipe
A Spicy Perspective
Lemongrass Chicken Soup
Whole Living
Malaysian Chicken Noodle Soup (Ipoh Sar Hor Fun...
Steamy Kitchen