Golden Coconut Chicken Rice Soup (Printable)
Creamy coconut and chicken with jasmine rice, curry and turmeric for a warm, comforting gluten- and dairy-free bowl.
# What You 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 - 1/2–1 teaspoon salt, to taste
15 - 1/4 teaspoon black pepper
16 - 1/2 teaspoon chili flakes (optional)
→ Garnishes
17 - Fresh cilantro, chopped
18 - Lime wedges
19 - Toasted coconut flakes
# Steps:
01 - Heat 1 tablespoon oil in a large soup pot over medium heat. Add the onion, garlic, and ginger, and sauté for 2–3 minutes until fragrant and softened.
02 - Add the diced carrots and sliced bell pepper to the pot. Cook for an additional 3 minutes, stirring occasionally, until slightly softened.
03 - Stir in the curry powder, turmeric, and ground coriander. Toast the spices for 30 seconds, stirring constantly, until deeply aromatic.
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 the mixture to a gentle boil over medium-high heat.
06 - Reduce heat to low, cover the pot, and simmer for 18–20 minutes, stirring occasionally, until the rice is fully 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, adjusting all seasonings to taste.
08 - Ladle the soup into bowls. Garnish with fresh cilantro, lime wedges, and toasted coconut flakes as desired. Serve hot.
# Expert Advice:
01 -
- The coconut milk and curry powder create a broth so velvety and fragrant you will want to drink it straight from the ladle.
- Everything cooks in one pot which means cleanup is almost nonexistent and that is always a victory in my kitchen.
- It is naturally gluten free and dairy free so you can serve it to almost anyone without a second thought.
02 -
- Rinse the rice thoroughly under cold water before adding it or the soup will thicken into porridge as it sits.
- Full fat coconut milk is nonnegotiable here because light coconut milk leaves the broth thin and lacking the creamy body that makes this soup special.
03 -
- Slice the chicken breasts while they are still slightly firm from the refrigerator because uniform pieces ensure everything cooks evenly and you avoid chewy overcooked bits.
- Toast the coconut flakes in a dry skillet for two minutes before garnishing because that single step adds a nutty crunch that takes the soup from great to unforgettable.