with Peas and Jasmine Rice

Yield: 2

Adapted from: Dinnerly

Red Thai curry paste that’s loaded with flavor. Throw in some lean chicken, fresh ginger, and peas and you have the makings of a hearty Thai soup.
Cook: 20

• 5oz jasmine rice
• 11-inch piece fresh ginger
• ½lb pkg chicken breast strips
• 1oz Thai red curry paste
• 1oz Better Than Bouillon chicken
• 5oz peas
• 1TBS AP flour
• 1egg, large
• salt & pepper
• 1tsp cooking oil
• 1TBS butter

Cook rice:

Rinse rice in a fine-mesh sieve until water runs clear. Transfer to a small saucepan with 1¼ cups water and a pinch of salt and bring to a boil. Cover and cook over low heat until rice is tender, and the water is absorbed, 17–20 minutes.

Prep ingredients:

Peel and finely chop ginger. Pat the chicken dry, and cut it into 1-inch pieces, if necessary. Transfer chicken to a medium bowl and season with ¼ tsp salt. Add 1 TBS flour to the chicken and toss to coat. Crack 1 large egg into a small bowl, season with salt, and beat with a fork.

Prep broth:

In a measuring cup, combine 2½ cups water with all the Thai red curry paste (or less, depending on heat preference) and Better Than Boullion chicken.

Build soup & ginger oil:

In a medium pot or Dutch oven, heat 1 TBS oil over high. Add chicken and cook, without stirring, until browned on one side, about 2 minutes, transfer to a bowl. Add ginger and 2 TBS oil and cook until well browned, for about 2 minutes. Spoon ½ of the ginger mixture into a small bowl for garnish. Add broth to pot, bring to a boil, then simmer for 2 minutes.

Finish soup & serve:

Return chicken to pot and simmer until nearly cooked through, 1 minute. Add peas, season with salt and pepper. Add beaten egg, remove from heat, and let sit for 30 seconds, then gently stir once to break up slightly. Spoon ⅓ cup rice into each bowl and ladle soup on top. Drizzle with reserved ginger mixture, serve with remaining rice alongside. Enjoy!