Thai Chicken Forbidden Rice Soup ANTI-OXIDANT and ANTI-INFLAMMATORY

There is so much to love about this simple Thai soup. And since black rice has the highest antioxidant level of all rices, feel no shame about going back for seconds! (via Gather and Dine)   *** Anti-Oxidant and Anti-Inflammatory properties – see note at end of recipe ***

Thai Chicken Forbidden Rice Soup

Ingredients

  • 2 cups low-sodium chicken broth
  • 1 (15-ounce) can coconut milk, preferably full fat
  • 2-3 teaspoons Thai red curry paste
  • 2 teaspoons finely minced ginger
  • 1 teaspoon fine grain sea salt
  • 1 (15-ounce) can diced tomatoes
  • 1 lemongrass stalk
  • 4 scallions, white and light green parts separated, thinly sliced
  • 1 1/4 pounds boneless, skinless chicken thighs
  • 2 cups cooked Black Forbidden Rice
  • 1/2 red pepper, small-diced
  • 4-6 cups baby spinach
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon fish sauce

TO SERVE:

  • crushed peanuts
  • extra cilantro
  • lime wedges

Instructions

  1. In a large pot, stir together the chicken broth, coconut milk, curry paste, ginger, and salt over medium heat until curry paste is well-blended.
  2. Trim the top and very bottom off of the lemongrass, leaving only about 4-5 inches of stalk. Remove any damaged outer layers and lighlty bruise the stalk with the side of chef’s knife. Cut into 2 pieces and add to the pot.
  3. Add the tomatoes and scallion whites to the pot. Nestle chicken pieces into the soup, making sure that the chicken is completely covered by liquid. Bring soup to a simmer. Cover and continue to simmer on low heat until chicken is cooked through, about 20-30 minutes.
  4. Remove chicken pieces and lemon grass. Discard lemon grass and allow the meat to cool slightly. Tear the chicken into bite size shreds with 2 forks (or use hands) and return chicken to the soup. Stir in cooked rice and red pepper and simmer for another 5 minutes. Add the spinach, scallion greens, cilantro, lime juice, and fish sauce and heat until spinach is just wilted. Serve with crushed peanuts, extra cilantro, and lime wedges.

Notes

Loosely adapted from Whole Grains Every Day and Every Way by Lorna Sass

Anti-Inflammatory Antioxidants      

Michael Greger M.D. FACLM  January 27th, 2012  Volume 7

Even when choosing the same quantity of fruits and vegetables, those making higher antioxidant choices experienced a reduction in C-reactive protein (inflammation) levels.