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.

Recipe compliments of the Minnesota Cultivated Wild Rice Council