Description
A nourishing soup infused with ginger, coconut milk, tender chicken, and hearty brown rice. Comforting, immune-boosting, and packed with flavor—perfect for a cozy dinner or when you need a restorative meal.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup uncooked brown rice, rinsed
- 1 (14 oz) can coconut milk
- 6 cups low-sodium chicken broth
- 2 tablespoons fresh ginger, finely grated
- 3 garlic cloves, minced
- 1 cup carrots, thinly sliced
- 1 cup baby spinach leaves
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 tablespoon fresh lime juice
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
Instructions
- In a large pot, heat olive oil over medium heat. Add grated ginger and minced garlic, sauté until fragrant, about 2 minutes.
- Add the chicken pieces and cook for 4-5 minutes until lightly browned.
- Stir in the carrots, brown rice, chicken broth, coconut milk, soy sauce, salt, and pepper. Bring to a boil.
- Reduce the heat, cover, and simmer for 30–35 minutes or until rice is tender and chicken is cooked through.
- Stir in the spinach and lime juice. Cook 2 more minutes until spinach is wilted. Taste and adjust seasoning if needed. Serve hot.
Notes
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 2g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 70mg