THAI RAINBOW CHICKEN AND WILD RICE COCONUT CURRY SOUP

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Soups and Chowders|Asian|Chicken

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Ingredients

2 tablespoons olive oil

2 stalks lemon grass (about 10-12”)

1 medium onion, chopped

8 cloves garlic, chopped

1, 3” piece of ginger root, peeled and minced

1 jalapeno pepper, chopped (including seeds)

2 Thai chilis, chopped

3 tablespoons red curry paste

2, 13.5-ounce cans unsweetened coconut milk

6 cups chicken stock

1 teaspoon salt

2 medium-large carrots, peeled and cut into ¼” thick slices

5-ounces enoki mushrooms, root end cut off (or sub your favorite sliced mushrooms)

1 small red bell pepper, chopped

1 small yellow or orange bell pepper, chopped

3 ½ cups cooked wild rice

2 ½ cups cooked chicken breast, shredded into bite-size pieces

2 tablespoons fish sauce

2 tablespoons cane sugar (or brown sugar)

½ cup cilantro, chopped (plus more leaves for garnish)

½ cup scallions, chopped

Lime wedges for garnish

Instructions

Heat the canola oil in a large Dutch oven or soup pot over medium heat.

Cut the lemon grass stalks into 4-5” pieces and smash them with a meat tenderizer or the back side of your knife until the stalk is broken and the inner layers are visible (this allows the flavor to escape into the sauce). Add these to the hot oil along with the onions, garlic, ginger, jalapeno, and Thai chilis. Cook, stirring frequently, until soft and fragrant, about 2-3 minutes. Stir in the curry paste and cook for 2 more minutes.

Add the coconut milk, chicken stock, salt, carrots, and mushrooms to the pot and bring back to a boil. Reduce the heat to low and cook for 30 minutes or until the carrots are tender when pierced with a fork.

Add the bell peppers, wild rice, chicken, fish sauce, and sugar to the pot and cook for 20-30 more minutes on low, stirring occasionally.

Just before serving, stir in the cilantro and scallions.

Serve hot, garnished with more cilantro, scallions, and a lime wedge.