Healing Ginger Coconut Chicken Brown Rice Soup
User Reviews
4.9
Healing Ginger Coconut Chicken Brown Rice Soup
Description
This soup starts by sautéing aromatics including green onion, fresh grated ginger and turmeric, and garlic in toasted sesame or olive oil. Chicken broth, light coconut milk, soy sauce, and red chili paste are added next to create a flavorful, fragrant base. Boneless skinless chicken thighs and jasmine brown rice simmer in the broth, absorbing these bright, warm flavors.
The broth gains creaminess and subtle spiciness from the coconut milk and chili paste, while turmeric and ginger contribute earthiness and potential health benefits. After cooking, the chicken is shredded and returned to the pot, ensuring even texture. Fresh lime juice is stirred in for acidity and brightness.
The soup is served garnished with chopped scallions, cilantro, mint, basil, and roasted chopped peanuts, adding fresh herbal notes and a crunchy contrast. The balance of creamy, tangy, spicy, and herbal flavors makes it a satisfying meal especially suited for cool weather or when needing soothing nourishment.
The recipe notes mention the option to use jasmine white rice, which may shorten cooking time, providing flexibility to suit personal preference or ingredient availability.
Ingredients
- 1 tablespoon sesame oil toasted, or olive oil
- ½ cup green onion diced
- 2 carrot medium, sliced
- 1 tablespoon ginger fresh grated
- 1 tablespoon Turmeric fresh, grated
- 6 cloves garlic minced
- 6 cups chicken broth low sodium, or 8 if you like it broth-y
- 1 coconut milk light, 15 ounce can
- ¼ cup soy sauce low sodium
- 1 tablespoon red chili paste if you like a little heat
- 1 pound chicken thigh boneless, skinless
- ¾ cup jasmine brown rice or substitute jasmine white rice
- 1-2 teaspoons fish sauce
- 1 lime juiced
- TO GARNISH:
- ⅓ cup scallions diced, green
- ⅓ cup cilantro chopped
- ¼ cup mint torn
- ¼ cup basil torn
- 3-4 tablespoons peanuts chopped; roasted
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
- White jasmine rice can be substituted for brown rice and may require a shorter cooking time of about 25-30 minutes total.
- Continue to stir occasionally during simmering to prevent rice from sticking to the bottom of the pot.
- Adjust the amount of chicken broth to your preferred soup thickness either by adding more or reducing liquids.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 337 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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