Description
Healing Ginger Coconut Chicken Brown Rice Soup is a comforting, nutrient-packed meal featuring tender chicken thighs simmered with fresh ginger, turmeric, garlic, and creamy coconut milk. Enhanced with the earthiness of brown jasmine rice and a touch of heat from red chili paste, this one-pot soup is fragrant, flavorful, and garnished with fresh herbs and crunchy roasted peanuts. Perfect for chilly days or whenever you need a wholesome, soothing bowl of soup.
Ingredients
Scale
Main 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 cups for brothier soup)
- 1 (15 ounce) can light coconut milk
- ¼ cup low sodium soy sauce
- 1 tablespoon red chili paste (optional for heat)
- 1 pound boneless skinless chicken thighs
- ¾ cup jasmine brown rice (or 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 leaves
- ¼ cup torn basil leaves
- 3-4 tablespoons chopped roasted peanuts
Instructions
- Sauté aromatics: Add 1 tablespoon sesame oil to a large dutch oven or pot over medium-high heat. Add diced green onion, sliced carrots, grated ginger, and grated turmeric; sauté for 3-5 minutes until fragrant and softened. In the last 30 seconds to 1 minute, stir in minced garlic and cook until fragrant.
- Add liquids and mix: Slowly pour in the chicken broth, coconut milk, soy sauce, and red chili paste (if using). Stir everything together until well combined.
- Add chicken and rice: Place the chicken thighs and jasmine brown rice into the pot. Stir to make sure the chicken is submerged and coated in the broth mixture.
- Simmer soup: Bring the soup to a boil, then reduce heat to a simmer. Cook uncovered for 25-30 minutes, stirring occasionally to prevent the rice from sticking to the bottom.
- Shred chicken: Remove the chicken thighs using a slotted spoon and transfer to a cutting board. Keep the soup simmering as the rice continues to cook. Use two forks to shred the chicken finely.
- Return chicken and adjust: Add shredded chicken back into the pot. If you prefer a brothier soup, add extra chicken broth now. Cover with a lid and simmer on low for an additional 10-15 minutes until the rice is tender.
- Finish soup: Stir in fish sauce and freshly squeezed lime juice. Simmer for a few more minutes. Taste the soup and adjust seasonings as needed.
- Garnish and serve: Ladle soup into bowls and garnish with diced green scallions, chopped cilantro, torn mint and basil leaves, and chopped roasted peanuts. Serve warm and enjoy.
Notes
- This healing ginger chicken soup combines powerful anti-inflammatory ingredients like fresh ginger and turmeric with creamy coconut milk for comfort and nourishment.
- Brown jasmine rice adds whole grain benefits and a lovely texture, but jasmine white rice can be substituted if desired.
- Adjust the red chili paste and fish sauce according to your preferred spice and salt levels.
- Garnishes such as fresh herbs and peanuts provide freshness and crunch that elevate the soup.
- A perfect cozy meal to enjoy during colder months or when you’re craving a healthful, flavorful soup.
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 337 kcal
- Sugar: 2.6 g
- Sodium: 400 mg
- Fat: 14.6 g
- Saturated Fat: 6.6 g
- Unsaturated Fat: 6.4 g
- Trans Fat: 0 g
- Carbohydrates: 28.7 g
- Fiber: 2.7 g
- Protein: 24.6 g
- Cholesterol: 70 mg
