Recipe: Ginger-Turmeric Chicken and Rice Soup

Recipe: Ginger-Turmeric Chicken and Rice Soup

AuthorMabDifficultyBeginner
Yields4 Servings
Prep Time15 minsCook Time40 minsTotal Time55 mins
Ingredients
 1 tbsp sesame oil
 2 carrots, diced small
 1 onion, diced small
 1 tbsp fresh ginger, grated
 1 tbsp tumeric
 6 garlic cloves, minced
 1 l chicken broth
 100 ml coconut milk
 30 ml soy sauce
 1 tbsp red chili paste
 150 g brown rice, uncooked
 300 g shredded cooked chicken
 1 tsp fish sauce
 1 lime, juiced
Directions
1

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.

2

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.

3

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.

4

Finish with fish sauce, seasoning, and lime juice to taste and serve warm.

Adapted from Ambitious Kitchen

Ingredients

Ingredients
 1 tbsp sesame oil
 2 carrots, diced small
 1 onion, diced small
 1 tbsp fresh ginger, grated
 1 tbsp tumeric
 6 garlic cloves, minced
 1 l chicken broth
 100 ml coconut milk
 30 ml soy sauce
 1 tbsp red chili paste
 150 g brown rice, uncooked
 300 g shredded cooked chicken
 1 tsp fish sauce
 1 lime, juiced

Directions

Directions
1

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.

2

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.

3

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.

4

Finish with fish sauce, seasoning, and lime juice to taste and serve warm.

Recipe: Ginger-Turmeric Chicken and Rice Soup

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