Golden Coconut Chicken Rice Soup (Printable Version)
Creamy coconut and turmeric broth with chicken, jasmine rice, lime, and cilantro for a cozy, comforting bowl.
# Ingredient List:
→ 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, seeded, and diced
→ Rice
07 - 3/4 cup jasmine or basmati rice, rinsed well and drained
→ Liquids
08 - 4 cups chicken broth
09 - 1 can (13.5 fl oz) full-fat coconut milk
→ Spices & Seasonings
10 - 1 1/2 tsp ground turmeric
11 - 1/2 tsp freshly ground black pepper
12 - 1/2 tsp ground coriander
13 - 1 1/2 tsp kosher salt, or to taste
14 - 2 tbsp olive oil or coconut oil
15 - Juice of 1 fresh lime
→ Garnish
16 - 2 tbsp fresh cilantro or parsley, roughly chopped
17 - Lime wedges, for serving
# How to Make:
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 the onion turns translucent and the mixture is fragrant.
02 - Stir in the ground turmeric, black pepper, and coriander. Cook for about 1 minute, stirring constantly, to toast and bloom the spices.
03 - Add the sliced carrots and diced red bell pepper to the pot. Sauté for another 2 minutes, allowing the vegetables to soften slightly and pick up the spice color.
04 - Add the diced chicken breasts to the pot. Cook for 4 to 5 minutes, stirring occasionally, until the chicken pieces are lightly browned on all sides.
05 - Stir in the rinsed rice until evenly distributed. Pour in the chicken broth and bring the mixture to a gentle simmer. Cover with a lid and cook for 15 minutes, stirring occasionally to prevent the rice from sticking to the bottom.
06 - Pour in the coconut milk and season with salt. Continue to simmer uncovered for 8 to 10 minutes, stirring every few minutes, until the chicken is fully cooked through, the rice is tender, and the soup has developed a creamy consistency.
07 - Remove from heat and stir in the fresh lime juice. Taste the broth and adjust the salt and pepper as needed.
08 - Ladle the hot soup into individual bowls. Garnish with chopped fresh cilantro or parsley and serve alongside lime wedges for squeezing.
# Expert Tips:
01 -
- The coconut milk makes it feel indulgent without a drop of dairy, which is a lifesaver when you want comfort but your stomach says no.
- Turmeric stains everything it touches a brilliant gold, so even a Tuesday night soup feels like something special.
- One pot means you can zone out with a wooden spoon and still end up with almost no dishes.
02 -
- Rinse the rice thoroughly or the soup will turn thick and pasty instead of silky and brothy.
- Full fat coconut milk is the entire foundation of the creamy texture here, and the light version will leave you with something thin and sad.
- Add the lime juice off the heat so the fresh flavor does not cook away into bitterness.
03 -
- Grate the ginger directly into the pot using a microplane so the fibers melt right into the broth instead of catching in your teeth.
- Shake the can of coconut milk vigorously before opening so it pours in smoothly without clumps.