Golden Coconut Chicken Rice Soup (Printable)
Creamy coconut-turmeric broth with tender chicken, jasmine rice and bright lime — a cozy gluten-free bowl.
# What You'll Need:
→ Poultry
01 - 2 boneless, skinless chicken breasts (about 14 oz), diced into bite-size pieces
→ Vegetables & Aromatics
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1-inch piece fresh ginger, peeled and grated
05 - 2 medium carrots, peeled and sliced into thin rounds
06 - 1 red bell pepper, cored and diced
→ Rice
07 - ¾ cup jasmine or basmati rice, rinsed well and drained
→ Broth & Coconut Milk
08 - 4 cups chicken broth
09 - 1 can (13.5 fl oz) full-fat coconut milk
→ Spices & Seasonings
10 - 1½ teaspoons ground turmeric
11 - ½ teaspoon freshly ground black pepper
12 - ½ teaspoon ground coriander (optional)
13 - 1½ teaspoons kosher salt, or to taste
14 - 2 tablespoons olive oil or coconut oil
15 - Juice of 1 fresh lime
→ Garnish
16 - 2 tablespoons fresh cilantro or flat-leaf parsley, chopped
17 - Lime wedges, for serving
# Directions:
01 - Heat the oil in a large saucepan or Dutch oven over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté for 2 to 3 minutes, stirring frequently, until the onion is translucent and the mixture is fragrant.
02 - Stir in the ground turmeric, black pepper, and coriander if using. Cook for about 1 minute, stirring constantly, until the spices are fragrant and lightly toasted.
03 - Add the sliced carrots and diced red bell pepper to the pot. Sauté for 2 minutes, allowing the vegetables to soften slightly and pick up color from the spices.
04 - Add the diced chicken breast to the pot and cook for 4 to 5 minutes, stirring occasionally, until the pieces are just browned on the outside.
05 - Stir in the rinsed rice, then pour in the chicken broth. Bring the mixture to a gentle simmer, then cover the pot and cook for 15 minutes, stirring occasionally to prevent the rice from sticking.
06 - Pour in the coconut milk and add the salt. Continue to simmer uncovered for 8 to 10 minutes, stirring occasionally, until the chicken is cooked through, the rice is tender, and the soup has thickened to a creamy consistency.
07 - Remove from heat and stir in the fresh lime juice. Taste and adjust salt and pepper as needed. Ladle into bowls, garnish with chopped cilantro or parsley, and serve alongside extra lime wedges.
# Expert Tips:
01 -
- It takes one pot and zero fancy technique, which means cleanup is almost nothing and stress is nonexistent.
- The coconut milk makes it feel rich and indulgent without a single drop of cream or butter.
02 -
- Do not skip rinsing the rice or you will end up with a thick porridge instead of a silky soup.
- Adding the coconut milk too early can cause it to separate, so wait until the final stage.
03 -
- Grate the ginger directly into the pot so you capture every drop of juice and none of the fibrous bits go to waste.
- Shake the coconut milk can vigorously before opening so the creamy layer and liquid blend together smoothly.