Thai Chicken Wild Rice Soup

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  Chicken Breast, Boneless Skinless(454g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Mushrooms, Cremini(227g)
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  Garlic(240g)
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  Bell Pepper
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  Carrots
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  Yellow Onion
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  Low Sodium Chicken Broth(1440g)
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  Rice, Wild(240g)
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  Ginger, Fresh Root(30g)
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  Thai red curry paste(30g)
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  Coconut Milk, Full-Fat, Canned(425g)

Instructions

1. 1Cut the chicken breast into bite-sized pieces and set aside. Dice the onion, mince the garlic and ginger root, and chop the bell pepper and carrots into uniform pieces. Slice the cremini mushrooms.
2. 2Heat 1 tablespoon oil in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally, until soft and translucent.
3. 3Stir in the garlic and ginger root and cook for 1–2 minutes, stirring occasionally, until fragrant.
4. 4Add the chicken pieces, mushrooms, bell pepper, carrots, chicken broth, wild rice, and Thai red curry paste. Stir to combine and bring to a simmer over medium-high heat, about 5 minutes.
5. 5Reduce heat to medium-low, cover, and simmer for 45 minutes, stirring occasionally, until the rice is tender and the chicken shows no pink inside.
6. 6Stir in the coconut milk until fully combined. Taste and season with additional curry paste, salt, or pepper as needed.
7. 7Divide the soup evenly into 6 airtight containers while hot. Allow to cool to room temperature before sealing lids, then refrigerate.
8. 8Serve warm, garnished with fresh cilantro and a squeeze of lime juice.