Cook The Book: Thai Chicken Soup With Chinese Black Rice

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Ingredients

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

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