Forbidden Rice Chicken Soup
Let’s get a few things straight…This soup by any means isn’t authentic Thai whatsoever. It uses some Thai ingredients, but its origin is very American. Forbidden rice is Chinese in its origin, but is eaten as a dessert with sweetened coconut milk in Thai cuisine; never in soup. With all that said, this soup is nothing short of tasty.
Ingredients
- 2 lbs bone in chicken breast and thighs
- 3 stalks lemongrass peeled and bruised
- 2 tbsp vegetable oil
- 1/2 cup shallots finely chopped
- 6 garlic cloves minced
- 1 small red bell pepper small dice
- 6 Thai chili finely chopped
- 4 green onions chopped
- 1 tbsp red or green curry paste
- 2 cups coconut milk
- 2 cups tomatoes chopped
- 2 tbsp palm sugar
- 2 tbsp fish sauce
- 2 cups forbidden black rice cooked
For Serving
- lime wedges
- cilantro chopped
- peanuts chopped
Instructions
- Bring a large pot of water to boil. Add in the chicken and lemongrass. Simmer for 30 minutes until the chicken is cooked through. Remove the chicken and let cool enough to pull the meat off the bones. Add the bones back into the pot and simmer until you yield 4 cups of stock. Remove the bones and lemongrass. Save the stock.
- In a medium size stock pot, heat up cooking oil over medium heat. Sauté the shallots, garlic, bell pepper, Thai chilies, and green onion for 5 minutes.
- Add in the tomatoes, curry paste, coconut milk, and palm sugar. Simmer for 5 minutes.
- Pour in the chicken stock and fish sauce. Simmer for 5 more minutes.
- Add the black rice and the chicken into the soup. Simmer for 5 more minutes.
- Ladle the soup into bowls. Serve with chopped cilantro, crushed peanuts, and lime wedges.
