Golden Coconut Chicken Rice Soup (Printable Version)
Creamy coconut broth with tender chicken, jasmine rice and warm curry spices—brightened with lime and cilantro; gluten- and dairy-free.
# What You'll Need:
→ Poultry
01 - 2 large boneless, skinless chicken breasts (about 14 oz), sliced
→ Vegetables & Aromatics
02 - 1 medium yellow onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 2 medium carrots, diced
06 - 1 red bell pepper, sliced
07 - 1 cup baby spinach (optional)
→ Rice
08 - ¾ cup jasmine or basmati rice, rinsed
→ Liquids
09 - 4 cups low-sodium chicken broth
10 - 1 can (14 oz) full-fat coconut milk
→ Spices & Seasonings
11 - 1 tablespoon curry powder (mild or medium)
12 - ½ teaspoon turmeric
13 - 1 teaspoon ground coriander
14 - ½ to 1 teaspoon salt, to taste
15 - ¼ teaspoon black pepper
16 - ½ teaspoon chili flakes (optional)
→ Garnishes
17 - Fresh cilantro, chopped
18 - Lime wedges
19 - Toasted coconut flakes
# Directions:
01 - Heat 1 tablespoon oil in a large soup pot over medium heat. Add the onion, garlic, and ginger, and sauté for 2 to 3 minutes until fragrant and softened.
02 - Add the diced carrots and sliced bell pepper to the pot. Cook for an additional 3 minutes, stirring occasionally, until the vegetables begin to soften.
03 - Stir in the curry powder, turmeric, and ground coriander. Toast the spices for about 30 seconds, stirring constantly, until deeply fragrant.
04 - Add the sliced chicken breasts to the pot. Cook, stirring occasionally, for about 4 minutes until the chicken is just opaque on the outside.
05 - Pour in the chicken broth and coconut milk. Add the rinsed rice and stir to combine. Bring the mixture to a gentle boil over medium-high heat.
06 - Reduce heat to low, cover the pot, and simmer for 18 to 20 minutes, stirring occasionally, until the rice is cooked through and the chicken is tender.
07 - Stir in the baby spinach if using and let it wilt for about 1 minute. Season with salt, pepper, and chili flakes, adjusting all seasonings to your taste.
08 - Ladle the hot soup into bowls. Garnish with fresh cilantro, lime wedges, and toasted coconut flakes as desired. Serve immediately.
# Expert Advice:
01 -
- The coconut milk makes it feel indulgent but the whole pot comes together with zero cream or dairy, which means you can go back for seconds without any guilt.
- It freezes beautifully, so you can double the batch and have ready made comfort waiting in your freezer for the next terrible weather day.
02 -
- Full fat coconut milk can separate and look curdled if you boil the soup too aggressively, so keep the simmer gentle and patient once the coconut milk goes in.
- Rinsing the rice is not optional here because unrinsed rice releases starch that turns the soup thick and cloudy instead of smooth and brothy.
03 -
- Toast the curry powder in a dry skillet for about a minute before adding the onion and garlic if you want an even deeper, more complex spice flavor in the finished soup.
- Squeeze a generous amount of fresh lime juice directly into each bowl right before eating because the acid brightens every single flavor and makes the coconut taste fresher.