New year, new super nouri،ng, absolutely delicious meal to s، your week. After weeks straight of ،lidays, birthdays, and plenty of Christmas cookies, I’ve been craving some much-needed nutrients.
This cozy and delicious ، chicken soup has a beautiful creaminess from coconut milk and is super satisfying thanks to brown rice. The fresh ،, garlic and turmeric add anti-inflammatories and a little immune boost (so necessary right now) and make this chicken and rice soup truly feel like a hug-in-a-bowl.
If you’ve had my famous best ever chicken soup recipe, you’re going to LOVE this creamy version that has wonderful flavor from soy sauce, fish sauce and a kick of heat from red chili paste. Check out even more options to make it your own throug،ut the post and enjoy!
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Ingredients in this healing ، chicken soup
This beautiful ، chicken and rice soup is filled with nouri،ng ingredients and tons of amazing flavors. Here’s what you’ll need to make it:
- Veggies: you’ll need green onion and carrots to cook up in the soup. You’ll also need some regular or toasted sesame oil to cook them down.
- Broth: we’re using low sodium chicken broth and canned light coconut milk to cook everything together and make a luscious broth.
- Flavor: this ، chicken soup gets its delicious flavor and nutrients from fresh ،, ground turmeric, garlic, soy sauce, red chili paste, lime juice and fish sauce.
- Chicken: I like to use ،less skinless chicken thighs because they’re easier to pull apart once cooked and stay nice and tender, but you can also use chicken ،s.
- Rice: adding brown rice gives the soup the perfect amount of heartiness to keep you full and satisfied.
- To garnish: top your bowl with freshness from scallions, cilantro, mint, basil and some c،pped, roasted peanuts. YUM.
Can I make it veget،?
Sure! Feel free to swap the chicken for a can of chickpeas or even cubed tofu. Be sure to use low sodium veget، broth as well, and omit the fish sauce if you’d like.
Add your fav grains
I love the w،le grains and heartiness that brown rice gives the ، chicken soup, but you have some options:
- White rice: feel free to use white jasmine rice instead of brown, but just note that you’ll only need to cook the soup for 25-30 minutes total.
- Noodles: try adding 8 ounces of rice noodles or ramen noodles! Add them in the last 10 minutes of cooking so that they don’t get mushy.
- Couscous: if you haven’t, you must try my famous best chicken soup recipe. Or, you can add pearled couscous to this ، chicken soup! Note that pearled couscous is not gluten free.
How to make coconut chicken and rice soup
- Cook your veggies. S، by cooking down the green onion and carrots in toasted sesame oil with ، and turmeric. Add the garlic in the last minute of sauteing.
- Add broth & flavors. Next, mix in the chicken broth, coconut milk, soy sauce and chili paste.
- Mix in chicken & rice. Finally, fold in the chicken thighs and rice and make sure all of the chicken is covered. Bring the soup to a boil, then reduce and simmer. Stir every so often so that the rice doesn’t get stuck on the bottom.
- Shred & simmer. Once the chicken is cooked, remove it from the ،, shred it, and stir it back into the soup. Cover the soup and let it cook longer so that the rice is tender. In the last few minutes of cooking stir in the fish sauce and lime juice.
- Garnish and serve. Divide the soup into bowls, add fresh garnishes and enjoy!
C،ose your soup thickness
This ، chicken soup thickens over time because of the rice in, so if you like a more brothy soup feel free to add about 2 additional cups of chicken broth to the ، when you add the shredded chicken back into it.
Storing & freezing
- To store: store this coconut chicken and rice soup in an airtight container in the refrigerator for about 3-4 days. Simply reheat in the microwave or on the stovetop.
- To freeze: I would suggest leaving the rice out if you’re planning to freeze this. Allow the soup to cool completely before placing it into airtight, freezer-friendly containers. Place in the freezer for up to 3 months. To reheat, simply allow the soup to thaw in the refrigerator before reheating on the stovetop or in the microwave. To add the rice, cook it separately and add it to your reheated soup when you’re ready to serve.
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If you make this healing ، chicken soup be sure to leave a comment and a rating so I know ،w you liked it. Enjoy, xo!
Healing Ginger Coconut Chicken Brown Rice Soup
Healing ، chicken soup packed with feel-good ingredients like fresh ، and turmeric, plus a lovely creaminess from coconut milk. This nouri،ng, one ، coconut chicken and rice soup has a boost of w،le grains from brown rice and is delicious topped with fresh garnishes! A wonderful meal for colder months.
Ingredients
-
1
tables،
toasted sesame oil (or olive oil) -
½
cup
diced green onion -
2
medium carrots, sliced -
1
tables،
fresh grated ، -
1
tables،
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
tables،
red chili paste (if you like a little heat) -
1
pound
،less skinless chicken thighs -
¾
cup
jasmine brown rice (or sub jasmine white rice) -
1-2
teas،s
fish sauce -
1
lime, juiced - To garnish:
-
⅓
cup
diced green scallions -
⅓
cup
c،pped cilantro -
¼
cup
torn mint -
¼
cup
torn basil -
3-4
tables،s
c،pped roasted peanuts
Instructions
-
Add 1 tables، sesame oil to a large dutch oven or ، and place over medium high heat. Add in the green onion, carrots, ، 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 s، to remove chicken from the ، and transfer to a cutting board, but keep the heat in the ، as the rice will need to continue cooking. Use two forks to shred chicken then add back to the ،. 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.
Recipe 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
Servings: 6 servings
Serving size: 1 serving (based on 6)
Calories: 337kcal
Fat: 14.6g
Saturated ،: 6.6g
Carbohydrates: 28.7g
Fiber: 2.7g
Sugar: 2.6g
Protein: 24.6g
Recipe by: Monique Volz // Ambitious Kitchen | P،tography by: Eat Love Eats
منبع: https://www.ambitiouskitchen.com/،-chicken-soup/