Easy Coconut Chicken and Rice Soup
This will be my last Mary’s Busy Kitchen post.
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It’s been an adventure, and I have appreciated and enjoyed all your support. I will still be sharing recipes on Facebook and Instagram, and I look forward to seeing you there. My website will officially be offline in January 2026.
Here is a must-try for my final post!
This Easy coconut chicken and rice soup will take your chicken soup to a new level. Slightly spicy with a hint of heat, in a coconut milk base. It’s one of my favorite ways to use leftover chicken or turkey. It seems like it might be too rich, but it’s really not. You can use regular or light canned coconut milk. I have used “regular” in the version shown in this post.
This is surprisingly a very filling and satisfying soup. It goes well with corn bread, rolls, and a dinner salad. We prefer to skip the salad and have seconds of the soup. Once you make it I think you will see why.
To Make This Easy Coconut Chicken and Rice Soup, You Will Need These Ingredients:
- Boneless chicken breasts cooked and cubed ~ leftover turkey would be delicious too
- Sesame oil ~ Olive oil is optional
- Medium to large carrots sliced into bite-sized pieces
- Green onions, thinly sliced or chopped
- Cloves garlic, minced
- Freshly grated ginger
- Turmeric powder
- Sriracha chili sauce
- Chicken broth ~ I use Smoke N Sanity Chicken Base, it is absolutely the best
- Canned coconut milk ~ full-fat or light, I used full-fat
- Soy sauce ~ gluten-free if needed
- Lemon or lime juice ~ fresh is best if possible
- Uncooked long-grain white rice or jasmine white rice ~ or 2 cups cooked
- Fresh chopped cilantro ~ optional but a nice addition when serving
Enjoy!
Easy Coconut Chicken and Rice Soup
Ingredients
- 2-3 Boneless chicken breasts cooked and cubed ~ leftover turkey would be delicious too
- 1 tbsp Sesame oil ~ Olive oil is optional
- 3-4 Medium to large Carrots sliced into bite-sized pieces
- 1 Bunch Green onions thinly sliced or chopped
- 5-6 Cloves Garlic minced
- 1 tbsp Freshly grated ginger
- 1 tsp Turmeric powder
- 1/2-1 tsp Sriracha chili sauce
- 6 cups Chicken broth ~ I use Smoke N Sanity Chicken Base it is absolutely the best
- 1 15-ounce Canned coconut milk ~ full-fat or light, I used full-fat
- 1/4 cup Soy sauce ~ gluten-free if needed
- 2 tbsp Lemon or lime juice ~ fresh is best if possible
- 3/4 cup uncooked long-grain white rice or jasmine white rice ~ or 2 cups cooked
- 1/2 cup Fresh chopped cilantro ~ optional but a nice addition when serving
Instructions
- In a large pot, saute carrots, green onions, cloves, and ginger for about 4 minutes.
- Add turmeric powder, Sriracha sauce, chicken broth, coconut milk, and soy sauce. Stir to combine well.
- Add cooked chicken and uncooked rice. (If you are using cooked rice, add it with the lemon or lime juice.) Bring the soup to a boil, then reduce to a simmer. Simmer 35 minutes.
- Add lemon or lime juice and continue simmering for another 5 minutes, or until the rice is tender. Serve with optional chopped cilantro.
Nutrition
