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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Ginger Coconut Chicken Rice Soup Recipe

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This recipe for Ginger Coconut Chicken Rice Soup is from Wambolt Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T toasted sesame oil (or olive oil)
½ c diced green onion
2 medium carrots, sliced
1 T fresh grated ginger
1 T fresh grated turmeric
6 cloves garlic, minced
6 c low sodium chicken broth (or 8 if you like it broth-y)
1 (15 ounce) can light coconut milk
¼ c low sodium soy sauce
1 T red chili paste (if you like a little heat)
1 lb boneless skinless chicken thighs
¾ c jasmine brown rice
Directions:
Directions:
Add 1 tablespoon sesame oil to a large dutch oven or pot and place over medium high heat. Add in the green onion, carrots, ginger and turmeric; saute for 3-5 minutes. During the last 30-60 seconds of cooking, add in the garlic and saute until fragrant. Slowly add in the chicken broth, coconut milk, soy sauce and red chili paste until well combined. Add in the chicken thighs, brown rice and stir, making sure the chicken is covered with the broth. Bring to a boil, then reduce heat and simmer for 25-30 minutes, stirring occasionally so the rice doesn’t stick to the bottom of the pan at any point.
2. After 25-30 minutes, use a slotted spoon to remove chicken from the pot and transfer to a cutting board, but keep the heat in the pot as the rice will need to continue cooking. Use two forks to shred chicken then add back to the pot. If you like a brothier soup, now is the time to add more chicken broth. Cover soup with lid, continuing to simmer on low for 10-15 minutes until rice is tender.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
55 minutes
Personal Notes:
Personal Notes:
Original recipe calls for 1-2 tsp of fish sauce and the juice of one lime to be added at the end. I had neither and still thought it was really good.
Update: We've made this recipe many, many times... it's one of Heather's favorites... and finally got some lime and fish sauce. They are a really nice addition if you have them.. Gives it a little brightness but it's still delicious without!

 

 

 

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