Cook The Book: Thai Chicken Soup With Chinese Black Rice

• 2 cups reduced-sodium chicken broth
• 1 can (15 ounces) unsweetened coconut milk
• 2 to 3 teaspoons Thai red or yellow curry paste
• 1 can (15 ounces) diced tomatoes, including liquid
• 1 1/2 pounds bone-in, skinned chicken thighs or split breasts
• 4 scallions, thinly sliced (keep white and green parts separate)
• 1/4 cup finely diced red bell pepper
• 1 1/2 cups cooked basic Chinese black rice
• 1/4 cup chopped fresh cilantro or basil
• 2 to 3 tablespoons freshly squeezed lime juice
• Thai fish sauce or soy sauce (optional)
• Lime wedges, to serve at the table

1. In a 4-quart pot, blend the chicken broth, coconut milk, and curry paste to taste. Set the pot over medium heat. Add the tomatoes, chicken, scallion whites, and bell pepper. Bring to a simmer. Cover and simmer until the chicken is cooked, 20 to 30 minutes, depending upon size.
2. Remove the chicken. When it is cool enough to handle, shred or chop the meat and discard the bones. Return the chicken to the pot and stir in the rice. Add the cilantro, scallion greens, lime juice to taste, and fish sauce, if needed to perk up the flavors.
3. Before ladling out each portion, stir well to bring the rice up from the bottom. Serve with lime wedges.

chicken broth, unsweetened coconut milk, red, tomatoes, chicken, scallions, red bell pepper, rice, fresh cilantro, freshly squeezed lime juice, fish sauce, lime wedges

Taken from www.seriouseats.com/recipes/2008/01/cook-the-book-thai-chicken-soup-with-chinese-black-rice-recipe.html (may not work)