This ginger coconut chicken + rice soup is a one-pot meal that’s gently warming, nourishing, and easy to pull together. With ginger, coconut milk, tender chicken, and rice simmered in a single pot, it’s the kind of recipe that fits just as well into a quiet weeknight as a slow weekend afternoon.
ingredients
1 Tbsp oil (ex. Maison Orphee Perfect Oil)
½ cup diced green onion
2 medium carrots, sliced
1 Tbsp fresh grated ginger
1 Tbsp fresh grated turmeric
6 cloves garlic, minced
6 cups chicken broth (or 8 if you’d like it broth-y)
1 (15oz) can coconut milk
¼ cup soy sauce
1 Tbsp red chili paste (if you like a little heat)
1 lb boneless skinless chicken thighs
¾ cup jasmine rice (white or brown)
1-2 tsp fish sauce
1 lime, juiced
To Garnish:
⅓ cup diced scallions
⅓ cup chopped cilantro
¼ cup torn mint
¼ cup torn basil
3-4 Tbsp chopped roasted peanuts
method
- 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.
