Golden Coconut Chicken Rice Soup (Printer-friendly)
Creamy coconut milk soup with tender chicken, jasmine rice and warming curry spices—gluten- and dairy-free comfort.
# What You'll Need:
→ Poultry
01 - 2 large boneless, skinless chicken breasts (about 14 oz), sliced
→ Vegetables & Aromatics
02 - 1 medium yellow onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 2 medium carrots, diced
06 - 1 red bell pepper, sliced
07 - 1 cup baby spinach (optional)
→ Rice
08 - 3/4 cup jasmine or basmati rice, rinsed
→ Liquids
09 - 4 cups low-sodium chicken broth
10 - 1 can (14 oz) full-fat coconut milk
→ Spices & Seasoning
11 - 1 tablespoon curry powder (mild or medium)
12 - 1/2 teaspoon turmeric
13 - 1 teaspoon ground coriander
14 - 1/2 to 1 teaspoon salt, to taste
15 - 1/4 teaspoon black pepper
16 - 1/2 teaspoon chili flakes (optional)
→ Garnishes (optional)
17 - Fresh cilantro, chopped
18 - Lime wedges
19 - Toasted coconut flakes
# How To Make It:
01 - Heat 1 tablespoon oil in a large soup pot over medium heat. Add the onion, garlic, and ginger. Sauté for 2 to 3 minutes until fragrant and softened.
02 - Add the diced carrots and sliced bell pepper to the pot. Cook for 3 minutes, stirring occasionally, until slightly softened.
03 - Stir in the curry powder, turmeric, and ground coriander. Cook for 30 seconds, stirring constantly, until the spices are fragrant and toasted.
04 - Add the sliced chicken breasts to the pot. Cook, stirring occasionally, for about 4 minutes until the chicken is just opaque on the outside.
05 - Pour in the chicken broth and coconut milk. Add the rinsed rice and stir to combine. Bring to a gentle boil over medium-high heat.
06 - Reduce heat to low, cover the pot, and simmer for 18 to 20 minutes, stirring occasionally, until the rice is cooked and the chicken is tender throughout.
07 - Stir in the baby spinach if using and let wilt for 1 minute. Season with salt, pepper, and chili flakes to taste, adjusting as desired.
08 - Ladle the hot soup into bowls. Garnish with chopped cilantro, lime wedges, and toasted coconut flakes. Serve immediately.
# Expert Tips:
01 -
- It tastes like something that took hours but barely asks for fifty minutes of your time.
- The coconut milk does the heavy lifting, so you get that velvety richness without any cream or butter.
- It reheats beautifully the next day when the rice has soaked up even more flavor and the broth thickens into something almost stew like.
- Jasmine rice cooking right in the soup means one less pot to wash.
02 -
- The rice continues to absorb liquid as the soup sits, so if you are making it ahead, add a splash of broth or water when reheating to loosen it back up.
- Full fat coconut milk will sometimes separate in the can, which is completely normal and just means you need to stir it well before pouring.
- Do not let the soup boil hard after adding the coconut milk or it can break and become grainy instead of smooth.
03 -
- Toast the curry powder in the dry pot for ten seconds before adding oil to intensify the flavor even more, but watch it like a hawk because burnt curry powder is bitter and unforgiving.
- Slice the chicken thinly and against the grain so every bite is tender rather than chewy, and pull it from the heat the second it is just cooked through.