Description
A quick, comforting, and gluten-free Thai-inspired soup featuring tender chicken, fragrant jasmine rice, and a creamy coconut broth infused with ginger, lime, and fresh herbs.
Ingredients
Scale
- 1 cup jasmine rice, rinsed
- 1 tablespoon oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 4 cups chicken broth (low-sodium)
- 1 can (13.5 oz) full-fat coconut milk, shaken
- 2 cups boneless, skinless chicken thighs or breasts, diced (or 2 cups cooked rotisserie chicken)
- 2 tablespoons fish sauce (or soy sauce/tamari for vegetarian)
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1 cup baby corn
- 1 cup bamboo shoots
- 1 bell pepper, sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup Thai basil or regular basil, chopped
- Red pepper flakes or fresh chili peppers, to taste
Instructions
- Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
- Heat oil in a large pot or Dutch oven over medium heat. Add minced garlic and ginger, sautéing for 1-2 minutes until fragrant.
- Add the rinsed rice to the pot and stir with the aromatics for about 2 minutes to toast the rice until edges are slightly translucent.
- Pour in chicken broth and coconut milk, stirring to combine. If using raw chicken, add it now.
- Bring to a gentle boil, then reduce heat to low. Cover and simmer for 10-15 minutes until rice is tender and chicken is cooked through (internal temp 165°F). If using pre-cooked chicken, add in the last 5 minutes.
- Stir in fish sauce, lime juice, and brown sugar. Taste and adjust seasoning, adding red pepper flakes for heat if desired.
- Add baby corn, bamboo shoots, and bell peppers. Simmer for another 2-3 minutes until vegetables are tender-crisp.
- Remove from heat. Stir in fresh cilantro and basil. Let sit for a minute, then ladle into bowls and serve with lime wedges.
Notes
Toast the rice before adding liquid for a nuttier flavor and better texture. Use full-fat coconut milk for the creamiest broth. If the coconut milk separates, lower the heat and stir in a splash of cold water. Leftovers can be stored in the refrigerator for up to 3 days; add water or broth when reheating as the rice absorbs liquid.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 475
- Sugar: 6
- Sodium: 850
- Fat: 22
- Saturated Fat: 16
- Carbohydrates: 45
- Fiber: 2
- Protein: 20
Keywords: coconut chicken soup, thai rice soup, comfort food, gluten-free dinner, quick weeknight meals, healthy soup, coconut milk recipe, jasmine rice