Description
A nourishing and comforting Healing Ginger Coconut Chicken Brown Rice Soup made in one pot. This soup combines fresh ginger, turmeric, garlic, and creamy coconut milk with tender chicken thighs and wholesome brown rice, finished with vibrant fresh herbs and crunchy peanuts for a flavorful, health-boosting meal perfect for colder months.
Ingredients
Scale
Soup Base
- 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 prefer more broth)
- 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 substitute 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
- Sauté Aromatics: Heat 1 tablespoon sesame oil in 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 vegetables begin to soften. Add minced garlic during the last 30 seconds to 1 minute and cook until fragrant.
- Add Liquids and Flavorings: Slowly pour in chicken broth, light coconut milk, soy sauce, and red chili paste (if using). Stir well to combine all ingredients evenly.
- Add Chicken and Rice: Place boneless skinless chicken thighs and jasmine brown rice into the pot. Stir gently to ensure chicken is submerged in the broth.
- Simmer Soup: Bring the soup to a boil, then reduce heat and simmer uncovered for 25-30 minutes. Stir occasionally to prevent the rice from sticking to the bottom of the pot.
- Shred Chicken: Remove chicken thighs using a slotted spoon and transfer to a cutting board. Keep the soup simmering on low heat. Shred the chicken with two forks and return the shredded chicken back into the pot.
- Continue Cooking Rice: If you prefer a brothier soup, add more chicken broth now. Cover the pot with a lid and simmer gently for another 10-15 minutes until the rice is tender.
- Final Seasoning: Stir in fish sauce and lime juice. Simmer for a few more minutes to meld the flavors. Taste and adjust seasoning if necessary.
- Serve and Garnish: Ladle soup into bowls and garnish with diced green scallions, chopped cilantro, torn mint and basil leaves, and chopped roasted peanuts for an added crunchy texture and fresh herbal aroma.
Notes
- This healing ginger chicken soup is packed with health-boosting ingredients like fresh ginger and turmeric which are great for immunity and inflammation.
- The soup’s creamy texture comes from light coconut milk, which adds a subtle richness without being heavy.
- Brown rice provides whole grain nutrition and adds a lovely chewiness to the soup.
- Feel free to adjust the heat by varying or omitting the red chili paste according to your spice preference.
- Garnishing with fresh herbs and peanuts enhances flavor complexity and adds a refreshing crunch.
- Perfect for cold weather, this soup can be made in one pot for easy cleanup and hearty comfort.
Nutrition
- Serving Size: 1 serving (based on 6 servings)
- Calories: 337 kcal
- Sugar: 2.6 g
- Sodium: 480 mg
- Fat: 14.6 g
- Saturated Fat: 6.6 g
- Unsaturated Fat: 7.2 g
- Trans Fat: 0 g
- Carbohydrates: 28.7 g
- Fiber: 2.7 g
- Protein: 24.6 g
- Cholesterol: 65 mg
