Coconut Ginger Chicken and Rice Soup
Coconut Ginger Chicken and Rice Soup Recipe
Ingredients:
1 tablespoon olive oil or coconut oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated or finely minced
1 pound (450g) boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
1 can (14 oz / 400ml) coconut milk
4 cups (950ml) chicken broth
1/2 cup jasmine rice or basmati rice (uncooked)
1 tablespoon fish sauce (optional for extra flavor)
1 tablespoon soy sauce or tamari (for gluten-free)
1/2 teaspoon ground turmeric (optional for color)
1-2 teaspoons red curry paste (optional for a spicy kick)
Juice of 1 lime
Salt and pepper to taste
Fresh cilantro and green onions for garnish
Optional toppings: sliced red chilies, crispy shallots, or toasted coconut flakes
Instructions:
Sauté the Aromatics:
Heat the olive or coconut oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and cook for about 5 minutes, until softened.
Stir in the garlic and ginger, and sauté for another 1-2 minutes until fragrant.
Cook the Chicken:
Add the chicken pieces to the pot, and cook for 5-7 minutes until lightly browned on all sides. The chicken doesn’t need to be fully cooked through at this point.
Add the Liquids and Rice:
Pour in the chicken broth and coconut milk, stirring to combine.
Add the jasmine or basmati rice, fish sauce, soy sauce, and ground turmeric (if using).
If you like a bit of heat, stir in the red curry paste at this stage.
Simmer the Soup:
Bring the soup to a simmer and cook for about 20-25 minutes, or until the rice is tender and the chicken is fully cooked through. Stir occasionally to prevent the rice from sticking to the bottom of the pot.
Season and Finish:
Stir in the lime juice and taste the soup, adjusting the seasoning with salt, pepper, and more soy sauce or fish sauce if needed.
Serve:
Ladle the soup into bowls and top with fresh cilantro, green onions, and any optional toppings like sliced red chilies or crispy shallots.
Serve with lime wedges on the side for extra brightness.
Tips:
Rice Options: Jasmine or basmati rice are aromatic and work well in this soup, but you can use any long-grain rice. You can also substitute rice with rice noodles or cauliflower rice for a low-carb option.
Make It Creamier: For an even richer broth, use full-fat coconut milk. For a lighter version, use lite coconut milk.
Vegetarian Option: Omit the chicken and use vegetable broth. Add extra vegetables like mushrooms, spinach, or tofu for substance.
Storage: The soup thickens as it sits due to the rice absorbing the broth, so you may need to add a bit more broth when reheating leftovers.
Cooking Time:
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Nutritional Information (per serving, about 6 servings):
Calories: ~350 kcal
Protein: ~20g
Fat: ~20g
Carbohydrates: ~25g
Fiber: ~3g
This Coconut Ginger Chicken and Rice Soup is a wonderfully aromatic, hearty, and creamy soup that balances savory, tangy, and slightly sweet flavors. It’s the perfect bowl of comfort for any occasion!
