Description
This Healing Ginger Coconut Chicken Brown Rice Soup is a nourishing one-pot meal featuring tender chicken thighs simmered with fresh ginger, turmeric, garlic, and carrots in a flavorful coconut-infused broth.
Ingredients
Scale
- 1 tablespoon toasted sesame oil (or olive oil)
- 6 cups low sodium chicken broth (or 8 cups if you prefer a brothier soup)
- 1 (15 ounce) can light coconut milk
- ¼ cup low sodium soy sauce
- 1 tablespoon red chili paste (optional for heat)
- 1–2 teaspoons fish sauce
- 1 lime, juiced
- ½ cup diced green onion
- 2 medium carrots, sliced
- 1 tablespoon fresh grated ginger
- 1 tablespoon fresh grated turmeric
- 6 cloves garlic, minced
- 1 pound boneless skinless chicken thighs
- ¾ cup jasmine brown rice (or substitute jasmine white rice)
- ⅓ cup diced green scallions
- ⅓ cup chopped cilantro
- ¼ cup torn mint leaves
- ¼ cup torn basil leaves
- 3–4 tablespoons chopped roasted peanuts
Instructions
- Heat 1 tablespoon of sesame oil in a large Dutch oven or pot over medium-high heat. Add diced green onions, sliced carrots, freshly grated ginger, and turmeric. Sauté for 3-5 minutes until the vegetables soften and the spices release their aromas. During the last 30 to 60 seconds, add minced garlic and cook until fragrant.
- Slowly pour in chicken broth, light coconut milk, low sodium soy sauce, and red chili paste. Stir gently to combine all the ingredients well, creating a rich and flavorful base for the soup.
- Place the boneless skinless chicken thighs into the pot along with the jasmine brown rice. Stir to make sure the chicken is submerged in the broth and evenly distributed.
- Bring the soup to a boil, then reduce the heat to low and let it simmer for 25-30 minutes. Stir occasionally to prevent the rice from sticking to the bottom of the pot and ensure even cooking.
- Use a slotted spoon to carefully remove the chicken thighs from the pot and transfer them to a cutting board. Using two forks, shred the chicken into bite-sized pieces.
- Return the shredded chicken to the pot. If you prefer a brothier soup, add additional chicken broth at this stage. Cover the pot with a lid and simmer on low for another 10-15 minutes, or until the rice is fully tender.
- Stir in the fish sauce and freshly squeezed lime juice. Let the soup simmer for a few more minutes to meld the flavors. Taste and adjust the seasonings as needed to your preference.
- Ladle the soup into bowls and garnish each serving with diced scallions, chopped cilantro, torn mint and basil leaves, and a sprinkle of chopped roasted peanuts for added crunch and freshness. Enjoy this vibrant, healing soup warm.
Notes
- Perfect for colder months.
- Combines anti-inflammatory ingredients.
- Top with fresh herbs for added flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 337
- Sugar: 3g
- Sodium: 640mg
- Fat: 14.6g
- Saturated Fat: 6g
- Unsaturated Fat: 8.6g
- Trans Fat: 0g
- Carbohydrates: 28.7g
- Fiber: 2g
- Protein: 24.6g
- Cholesterol: 90mg