Thai Wild Rice Coconut Chicken Soup

Nancy Judd, Alpine, UT
2020 wild rice recipe contest finalist

    8 oz sliced mushrooms
    1 cup chopped onion
    1 medium red bell pepper, chopped
    1 tbsp ginger paste
    3 cloves garlic, minced
    1 tbsp butter
    2 tbsp canola oil
    1 tbsp toasted sesame oil
    4 cups chicken broth
    1 can (13.5 oz) coconut milk
    1-4 tbsp Thai red curry paste, to taste
    1/3 cup creamy peanut butter
    2 tbsp fish sauce
    ¼ cup low sodium soy sauce
    3 tbsp brown sugar
    1 tsp lime zest
    ½ tsp cayenne pepper
    2½ cups chopped Just BARE® Deli Rotisserie Chicken - Original Flavor
    1 small lime, juiced
    3 cups fresh baby spinach leaves
    1/3 cup roughly chopped fresh cilantro
    3 cups cooked wild rice
    1/3 cup fresh basil, cut in thin strips, garnish
    ¼ cup fresh cilantro sprigs, garnish
    ½ cup chopped peanuts, garnish
    4-5 radishes, thinly sliced, garnish
    6 thin slices lime, garnish
    drizzle with toasted sesame oil, garnish

In large saucepan, sauté first 5 ingredients in butter and oils until tender; stir often so garlic doesn't burn. Add broth, coconut milk, curry paste, peanut butter, fish sauce, soy sauce, brown sugar, lime zest, cayenne pepper, and chicken; stir well. Simmer 10-15 minutes; remove from heat. Stir in lime juice, spinach, and cilantro; let spinach wilt. Place wild rice in 6 bowls; ladle soup on top. Garnish.

6 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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