If you want a delicious winter soup that is easy and hearty and kind of feels like it heals you upon the first bite then this is the one. In the original recipe the ginger is in chopped chunks but in future versions I started grating it finely because the texture is a little strange to me but you can go either way depending on your personal preference. If you have leftover cooked chicken on hand this is one of those really easy recipes that doesn’t take much time or energy and the rice makes it hearty enough to be a full meal by itself.
Recipe: Ginger-Turmeric Chicken and Rice Soup
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.