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 servingsNutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council