Thai Wild Rice & Chicken Soup

Julie DeMatteo, Clementon, NJ
2013 wild rice recipe contest finalist

    1 pkg (20 oz) Gold’n Plump® All Natural™ Boneless Skinless Chicken Breast Fillets, cubed
    2 tbsp canola oil
    1½ tsp minced garlic
    2 tsp bottled fresh ground ginger
    1 tbsp red Thai curry paste
    1 can (14 oz) chicken broth
    1 can (13.5 oz) coconut milk
    2 cups cooked wild rice
    1 can (8 oz) sliced water chestnuts, drained
    1/4 cup diced red pepper
    1 pkg (9 oz) frozen Green Giant® Simply Steam® Broccoli Cuts, prepared as directed on pkg
    1/4 cup orange stir-fry sauce
    1 tsp sesame oil
    1/4 cup fish sauce
    2 tbsp lime juice
    1/4 cup chopped fresh basil
    1/4 cup chopped fresh mint

In large saucepan, saute chicken in oil. Stir in garlic, ginger, and curry paste; saute 30 seconds. Add broth and whisk until curry paste is dissolved. Stir in remaining ingredients except lime juice, basil, and mint; simmer 6 minutes. Stir in remaining ingredients.

8 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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