Golden Coconut Chicken Rice Soup (Print Version)
Creamy coconut milk and turmeric-infused chicken with jasmine rice, brightened by lime and cilantro for cozy bowls.
# What You Need:
→ Poultry
01 - 2 boneless, skinless chicken breasts (about 14 oz), diced
→ Vegetables & Aromatics
02 - 1 medium onion, chopped
03 - 2 cloves garlic, minced
04 - 1-inch piece fresh ginger, grated
05 - 2 medium carrots, peeled and sliced
06 - 1 red bell pepper, diced
→ Rice
07 - 3/4 cup jasmine or basmati rice, rinsed
→ Liquids
08 - 4 cups chicken broth
09 - 1 can (13.5 fl oz) full-fat coconut milk
→ Spices & Seasonings
10 - 1 1/2 tsp ground turmeric
11 - 1/2 tsp ground black pepper
12 - 1/2 tsp ground coriander
13 - 1 1/2 tsp salt, or to taste
14 - 2 tbsp olive oil or coconut oil
15 - Juice of 1 lime
→ Garnish
16 - 2 tbsp fresh cilantro or parsley, chopped
17 - Lime wedges, for serving
# How to Make It:
01 - Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onion, garlic, and ginger. Sauté for 2 to 3 minutes until fragrant and translucent.
02 - Stir in the turmeric, black pepper, and coriander. Cook for 1 minute, stirring constantly to toast the spices and release their oils.
03 - Add the sliced carrots and diced red bell pepper to the pot. Sauté for 2 minutes, allowing the vegetables to soften slightly.
04 - Add the diced chicken breasts and cook for 4 to 5 minutes, stirring occasionally, until just browned on the outside.
05 - Stir in the rinsed rice, then pour in the chicken broth. Bring the mixture to a gentle simmer. Cover and cook for 15 minutes, stirring occasionally to prevent the rice from sticking.
06 - Pour in the coconut milk and add the salt. Continue simmering uncovered for 8 to 10 minutes until the chicken is cooked through, the rice is tender, and the soup reaches a creamy consistency.
07 - Remove from heat and stir in the lime juice. Taste and adjust salt and pepper as needed.
08 - Ladle into bowls, garnish with fresh cilantro or parsley, and serve with additional lime wedges on the side.
# Expert Hints:
01 -
- The turmeric stained broth feels like a warm blanket on a cold evening and takes almost no effort to pull together.
- It is naturally gluten free and dairy free, so you can serve it to nearly anyone without a second thought.
- Leftovers taste even better the next day when the rice has soaked up all that coconut goodness.
02 -
- Full fat coconut milk is the entire point of this soup and using low fat will leave you with a thin, watery bowl that feels more like sad broth than comfort food.
- Rinse the rice thoroughly before adding it or the soup will thicken into something closer to porridge as it sits.
03 -
- Grate the ginger directly over the pot so none of the spicy aromatic juices are lost on your cutting board.
- Let the soup rest off the heat for five minutes before serving because the flavors settle and the texture becomes perfectly creamy.