Cook the Book: Thai Chicken Soup with Chinese Black Rice

Ingredients

• 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

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