Healing Ginger Coconut Chicken Brown Rice Soup

PREP TIME 15 MINS

COOK TIME 40 MINS

TOTAL TIME 55 MINS

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.

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 chilli 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

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.

Nutrition

Serving: 1 serving (based on 6) Calories: 337cal Carbohydrates: 28.7g Protein: 24.6g Fat: 14.6g Saturated Fat: 6.6g Fibre: 2.7g Sugar: 2.6g