Golden Coconut Chicken Rice Soup (Printable)
A warm coconut-milk chicken and rice bowl brightened with ginger, turmeric and lime.
# What You’ll Need:
→ Poultry
01 - 2 boneless, skinless chicken breasts (about 14 oz), diced
→ Vegetables & Aromatics
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced
04 - 1-inch piece fresh ginger, grated
05 - 2 medium carrots, peeled and sliced into thin rounds
06 - 1 red bell pepper, diced
→ Rice
07 - 3/4 cup jasmine or basmati rice, rinsed well
→ Broth & Coconut Milk
08 - 4 cups chicken broth
09 - 1 can (13.5 oz) full-fat coconut milk
→ Spices & Seasonings
10 - 1 1/2 tsp ground turmeric
11 - 1/2 tsp ground black pepper
12 - 1/2 tsp ground coriander (optional)
13 - 1 1/2 tsp kosher salt, or to taste
14 - 2 tbsp olive oil or coconut oil
15 - Juice of 1 lime
→ Garnish
16 - 2 tbsp fresh cilantro or parsley, chopped
17 - Lime wedges for serving
# How To Make It:
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 until fragrant and the onion becomes translucent.
02 - Stir in the ground turmeric, black pepper, and coriander if using. Cook for 1 minute, stirring constantly, to release the spices' full aroma and deepen their flavor.
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 the spice coating.
04 - Add the diced chicken breasts and cook for 4 to 5 minutes, stirring occasionally, until the pieces are lightly browned on the outside but not fully cooked through.
05 - Stir in the rinsed rice to coat it in the spiced mixture. Pour in the chicken broth and bring the pot to a gentle simmer.
06 - Cover the pot and cook for 15 minutes over medium-low heat, stirring occasionally to prevent the rice from sticking to the bottom.
07 - Pour in the coconut milk and add salt. Continue simmering uncovered for 8 to 10 minutes until the chicken is cooked through, the rice is tender, and the soup reaches a creamy consistency.
08 - 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 with additional lime wedges on the side.
# Expert Tips:
01 -
- The turmeric and coconut milk create this velvety, sunshine colored broth that feels like a hug you can eat.
- It comes together in one pot with zero fancy techniques, which means you get maximum comfort with minimal dishes.
- Leftovers taste even better the next day when the rice has soaked up all those spices overnight.
02 -
- Do not skip rinsing the rice or you will end up with a thick, gummy texture instead of that silky, elegant broth.
- Adding the coconut milk toward the end rather than at the beginning preserves its delicate flavor and keeps the creaminess intact.
- If the soup sits for a while the rice will absorb more liquid, so keep extra broth handy to thin it out when reheating.
03 -
- Shake the can of coconut milk vigorously before opening so it blends smoothly into the soup without leaving clumps.
- Taste the soup before adding the lime juice, then taste again after, and you will understand why that single squeeze is the most important step.