Description

This Healing Ginger Coconut Chicken Brown Rice Soup is a nourishing one-pot meal featuring tender chicken thighs simmered with fresh ginger, turmeric, garlic, and carrots in a flavorful coconut-infused broth. Brown rice adds wholesome whole grains, and the vibrant soup is topped with fresh herbs and crunchy roasted peanuts for a delightful texture. Perfect for colder months, this comforting soup combines anti-inflammatory ingredients with creamy coconut milk for a soothing, feel-good dish.

Ingredients

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Sauce and Broth

1 tablespoon toasted sesame oil (or olive oil)
6 cups low sodium chicken broth (or 8 cups if you prefer a brothier soup)
1 (15 ounce) can light coconut milk
¼ cup low sodium soy sauce
1 tablespoon red chili paste (optional for heat)
1-2 teaspoons fish sauce
1 lime, juiced

Vegetables and Aromatics

½ cup diced green onion
2 medium carrots, sliced
1 tablespoon fresh grated ginger
1 tablespoon fresh grated turmeric
6 cloves garlic, minced

Main Ingredients

1 pound boneless skinless chicken thighs
¾ cup jasmine brown rice (or substitute jasmine white rice)

Garnishes

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

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Instructions

Sauté aromatics: Heat 1 tablespoon of sesame oil in a large Dutch oven or pot over medium-high heat. Add diced green onions, sliced carrots, freshly grated ginger, and turmeric. Sauté for 3-5 minutes until the vegetables soften and the spices release their aromas. During the last 30 to 60 seconds, add minced garlic and cook until fragrant.
Add liquids and combine: Slowly pour in chicken broth, light coconut milk, low sodium soy sauce, and red chili paste. Stir gently to combine all the ingredients well, creating a rich and flavorful base for the soup.
Add chicken and rice: Place the boneless skinless chicken thighs into the pot along with the jasmine brown rice. Stir to make sure the chicken is submerged in the broth and evenly distributed.
Simmer the soup: Bring the soup to a boil, then reduce the heat to low and let it simmer for 25-30 minutes. Stir occasionally to prevent the rice from sticking to the bottom of the pot and ensure even cooking.
Shred the chicken: Use a slotted spoon to carefully remove the chicken thighs from the pot and transfer them to a cutting board. Using two forks, shred the chicken into bite-sized pieces.
Continue cooking the rice: Return the shredded chicken to the pot. If you prefer a brothier soup, add additional chicken broth at this stage. Cover the pot with a lid and simmer on low for another 10-15 minutes, or until the rice is fully tender.
Finish with seasoning: Stir in the fish sauce and freshly squeezed lime juice. Let the soup simmer for a few more minutes to meld the flavors. Taste and adjust the seasonings as needed to your preference.
Serve and garnish: Ladle the soup into bowls and garnish each serving with diced scallions, chopped cilantro, torn mint and basil leaves, and a sprinkle of chopped roasted peanuts for added crunch and freshness. Enjoy this vibrant, healing soup warm.

Notes

This soup is packed with anti-inflammatory ingredients like fresh ginger and turmeric, promoting wellness and recovery.
The creamy texture comes from coconut milk, adding richness without dairy.
Brown rice adds fiber and whole grains, but jasmine white rice can be substituted if preferred.
Adjust the red chili paste amount to control the spicy heat of the soup.
Adding fish sauce and lime juice at the end brightens the flavors and balances the richness.
Garnishing with fresh herbs and roasted peanuts provides contrast in texture and fresh herbal notes.
This one-pot meal is ideal for chilly days or when you need a comforting, wholesome dish.

Nutrition

Serving Size: 1 serving (based on 6 servings)
Calories: 337 kcal
Sugar: 2.6 g
Sodium: 450 mg
Fat: 14.6 g
Saturated Fat: 6.6 g
Unsaturated Fat: 7.4 g
Trans Fat: 0 g
Carbohydrates: 28.7 g
Fiber: 2.7 g
Protein: 24.6 g
Cholesterol: 65 mg