What is there not to like? Red curry, lemongrass, and black forbidden rice make this soup really delicious. This makes quite a bit so you will have leftovers for your family!
- 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
- 15 ounces of Marina’s tomato sauce
- 1 lemongrass stalk
- 4 scallions, white and light green parts separated, thinly sliced
- 1¼ pounds boneless, skinless chicken breasts
- 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
- extra cilantro
- lime wedges
- 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 lightly bruise the stalk with the side of chef’s 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, cilantro, lime juice, and fish sauce and heat until spinach is just wilted.
- Serve with crushed peanuts, extra cilantro and lime wedges.