Easy Coconut Chicken and Rice Soup
A week night delight, easy satisfying chicken and rice soup in a coconut milk base.
Servings: 4 Servings
Calories: 220kcal
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
Serving: 1Serving | Calories: 220kcal | Carbohydrates: 37g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 7mg | Sodium: 2172mg | Potassium: 354mg | Fiber: 2g | Sugar: 5g | Vitamin A: 9089IU | Vitamin C: 6mg | Calcium: 57mg | Iron: 1mg