Healing Ginger Coconut Chicken Brown Rice Soup

Name: Healing Ginger Coconut Chicken Brown Rice Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1 tablespoon toasted sesame oil (or olive oil); ½ cup diced green onion; 2 medium carrots, sliced; 1 tablespoon fresh grated ginger; 1 tablespoon fresh grated turmeric; 6 cloves garlic, minced; 6 cups low sodium chicken broth (or 8 if you like it broth-y); 1 (15 ounce) can light coconut milk; ¼ cup low sodium soy sauce; 1 tablespoon red chili paste (if you like a little heat); 1 pound boneless skinless chicken thighs; ¾ cup jasmine brown rice (or sub jasmine white rice); 1-2 teaspoons fish sauce; 1 lime, juiced; TO GARNISH:; ⅓ cup diced green scallions; ⅓ cup chopped cilantro; ¼ cup torn mint; ¼ cup torn basil; 3-4 tablespoons chopped roasted peanuts

User Reviews

4.9

237 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
6 servings
Calories
337 kcal
Course
Lunch, Dinner
Cuisine
Asian, American

Healing Ginger Coconut Chicken Brown Rice Soup

Stella Guerrero

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Healing ginger chicken soup packed with feel-good ingredients like fresh ginger and turmeric, plus a lovely creaminess from coconut milk. This nourishing, one pot coconut chicken and rice soup has a boost of whole grains from brown rice and is delicious topped with fresh garnishes! A wonderful meal for colder months.

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Ingredients

Servings

1 tablespoon toasted sesame oil (or olive oil)
½ cup diced green onion
2 medium carrots, sliced
1 tablespoon fresh grated ginger
1 tablespoon fresh grated turmeric
6 cloves garlic, minced
6 cups low sodium chicken broth (or 8 if you like it broth-y)
1 (15 ounce) can light coconut milk
¼ cup low sodium soy sauce
1 tablespoon red chili paste (if you like a little heat)
1 pound boneless skinless chicken thighs
¾ cup jasmine brown rice (or sub jasmine white rice)
1-2 teaspoons fish sauce
1 lime, juiced
TO GARNISH:
⅓ cup diced green scallions
⅓ cup chopped cilantro
¼ cup torn mint
¼ cup torn basil
3-4 tablespoons chopped roasted peanuts

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Instructions

Add 1 tablespoon sesame oil to a large dutch oven or pot and place over medium high heat. Add in the green onion, carrots, ginger and turmeric; saute for 3-5 minutes. During the last 30 seconds-1 minute of cooking, add in the garlic and saute until fragrant. Slowly add in the chicken broth, coconut milk, soy sauce and red chili paste until well combined. Add in the chicken thighs, brown rice and stir, making sure the chicken is covered with the broth. Bring to a boil, then reduce heat and simmer for 25-30 minutes, stirring occasionally so the rice doesn’t stick to the bottom of the pan at any point.
After 25-30 minutes, use a slotted spoon to remove chicken from the pot and transfer to a cutting board, but keep the heat in the pot as the rice will need to continue cooking. Use two forks to shred chicken then add back to the pot. If you like a brothier soup, now is the time to add more chicken broth. Cover soup with lid, continuing to simmer on low for 10-15 minutes until rice is tender. Finally to finish, add fish sauce and lime juice and simmer for just a few more minutes. Taste and adjust seasonings as necessary.
Pour into bowls, then garnish with a little of each of the following: scallions, cilantro, mint, basil and peanuts. Serves 4-6. Enjoy.

Notes

Feel free to use white jasmine rice for this soup; you’ll likely only need to cook the soup for 25-30 minutes total.

Nutrition Information

Show Details

Serving 1serving (based on 6) Calories 337cal (17%) Carbohydrates 28.7g (10%) Protein 24.6g (49%) Fat 14.6g (22%) Saturated Fat 6.6g (33%) Fiber 2.7g (11%) Sugar 2.6g (5%)