30 Minute Vietnamese Chicken and Rice Soup Bowls
User Reviews
5
6 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
40 mins
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Servings
4
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Calories
547 kcal
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Course
Soup
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Cuisine
Vietnamese
30 Minute Vietnamese Chicken and Rice Soup Bowls
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Fresh and vibrant, this 30 Minute Vietnamese Chicken and Rice Soup is super easy to put together; and you'll find yourself craving it again and again!
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Ingredients
- 1 tablespoon coconut oil
- 2 teaspoons garlic finely chopped, fresh
- 1 tablespoon ginger finely grated fresh
- 1 tablespoon lemongrass finely chopped, fresh
- 1 tablespoon red curry paste
- 1 tablespoon yellow curry powder mild
- 2 tablespoons brown sugar packed
- 28 ounces coconut milk 2 14-ounce cans, light
- 2 cups chicken broth low sodium
- 2 tablespoons fish sauce
- ½ teaspoon salt
- 2 cups rotisserie chicken breast sliced
- 1-½ cups cabbage shredded
- 1-½ cups carrot shredded
- 1 English cucumber seedless, julienne cut into 2 inch strips
- 1 cup Mango thinly sliced
- 1 cup basil thinly sliced, fresh
- ¼ cup cilantro finely chopped, fresh
- ¼ cup peanuts coarsely chopped, salted
- basil for garnish, or cilantro leaves
- For the rice:
- ¾ cup jasmine rice
- 1 ½ cups water
Instructions
- Heat coconut oil over medium-low heat in a medium large Dutch oven or soup pot. Add garlic, ginger, lemongrass, red curry paste, curry powder and brown sugar and cook for 2-3 minutes or until very fragrant.
- Add coconut milk, increase the heat to high and bring to a boil. Lower heat to maintain a nice steady simmer and cook, uncovered for 15 minutes, stirring occasionally until reduced to about half the original volume.
- Add the chicken broth, fish sauce and salt and bring to a simmer again. Cook another 5 minutes then remove from heat, cover and keep warm.
- While the coconut milk mixture is simmering, make the rice. Place rice in a medium-size sauce pan. Rinse 3 times by covering the rice with plenty of water and swishing the water with your hand. Drain off as much water as possible in between rinses. After the third rinse, drain well and then add the 1 ½ cups of water. Bring to a boil, then reduce to a steady, low simmer and cook uncovered, until most of the water has evaporated and wet “craters” form on top of the rice. (Watch the rice carefully and don’t let it get too dry.) Cover tightly and remove from heat. Allow to sit 10 minutes, then uncover and fluff with a fork. At this point you can cover it again to keep warm until ready to serve.
- Combine peanuts and the finely chopped cilantro.
- To prepare soup bowls, add ½ cup rice to each of 4 bowls. Working around the bowls, arrange the sliced chicken next and continue with the other veggies. Top with basil leaves, chopped peanuts and cilantro. Ladle coconut milk broth over or along side of the chicken and rice.
- An alternate way to prepare these bowls is to shred the rotisserie chicken and add it to the broth. Combine the veggies in a medium-size bowl. Ladle the broth into 4 individual serving bowls. Top with a scoop of the rice and a pile of the fresh veggies. Garnish with peanuts and fresh herbs.
Nutrition Information
Show Details
Calories
547kcal
(27%)
Carbohydrates
63g
(21%)
Protein
25g
(50%)
Fat
27g
(42%)
Saturated Fat
18g
(90%)
Cholesterol
54mg
(18%)
Sodium
1449mg
(60%)
Potassium
638mg
(14%)
Fiber
3g
(12%)
Sugar
14g
(28%)
Vitamin A
1230IU
(25%)
Vitamin C
27.3mg
(30%)
Calcium
79mg
(8%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 547 kcal
% Daily Value*
| Calories | 547kcal | 27% |
| Carbohydrates | 63g | 21% |
| Protein | 25g | 50% |
| Fat | 27g | 42% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 54mg | 18% |
| Sodium | 1449mg | 60% |
| Potassium | 638mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 1230IU | 25% |
| Vitamin C | 27.3mg | 30% |
| Calcium | 79mg | 8% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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