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.

Recipe compliments of the Minnesota Cultivated Wild Rice Council