Wild Rice Asian Soup
- 1 1/2 cups cooked wild rice
8 cups low sodium chicken broth
1 whole chicken breast, deboned
24 fresh small pea pods
18 carrot curls* or 1/4" diagonal carrot slices
2 tsp ginger juice, (press fresh ginger pieces through a garlic press)
*To Make Carrot Curls: Large, thick carrots are best for these. Scrape carrots. With a vegetable parer, cut wide, thin slice down the length of carrot. Roll slice around index finger; fasten with a toothpick.
Poach the chicken breast in the stock, remove chicken breast and cool. Cut into julienne strips. Poach pea pods in chicken stock until just tender, about 6 minutes; remove from stock.
Poach carrot curls in stock about 1 minute (do not over cook). Remove from stock and let cool; remove picks, being careful to maintain "curls".
Strain chicken stock through cheese cloth until it is clear. Add ginger juice to stock and adjust seasonings to taste. Reheat stock to serving temperature.
Meanwhile, arrange wild rice and chicken strips in the bottom of 6 soup bowls. Place 6 poached pea pods in each bowl and divide the stock between bowls, pouring slowly into the sides of bowls. Arrange 3 carrot curls in the center of each serving and serve immediately.
Nutrition Facts
Recipe compliments of the Minnesota Cultivated Wild Rice Council