Recipe: Ginger-Turmeric Chicken and Rice Soup
AuthorMabDifficultyBeginnerIn a large soup pot heat the sesame oil over medium heat and then to it add the carrots, onions, ginger, and turmeric and cook for about 5-7 minutes until the carrots have just started to soften.
Add in the garlic and saute for 30 seconds then add the chicken broth, coconut milk, soy sauce, red chili paste, and brown rice. Bring to a quick boil then immediately bring down to a simmer and allow to cook for at least 25 minutes but up to 35 minutes until the rice is nearly soft, stirring every few minutes.
Once the rice is almost cooked, add the shredded chicken to the pot and cook 3-5 minutes more until the rice is fully cooked and the chicken is heated through.
Finish with fish sauce, seasoning, and lime juice to taste and serve warm.
Ingredients
Directions
In a large soup pot heat the sesame oil over medium heat and then to it add the carrots, onions, ginger, and turmeric and cook for about 5-7 minutes until the carrots have just started to soften.
Add in the garlic and saute for 30 seconds then add the chicken broth, coconut milk, soy sauce, red chili paste, and brown rice. Bring to a quick boil then immediately bring down to a simmer and allow to cook for at least 25 minutes but up to 35 minutes until the rice is nearly soft, stirring every few minutes.
Once the rice is almost cooked, add the shredded chicken to the pot and cook 3-5 minutes more until the rice is fully cooked and the chicken is heated through.
Finish with fish sauce, seasoning, and lime juice to taste and serve warm.