Recipe of the brown rice soup with chicken and coconut, as a flavorful and nutritious dish that combines the richness of coconut milk with tender chicken and wholesome brown rice. It’s a comforting meal, perfect for cooler days or when you need something soothing yet satisfying.
Cooking time:
1 hour
Ingredients:
1 lb chicken breast, diced
1 cup brown rice
4 cups chicken broth
1 can (14 oz) coconut milk
1 medium onion, diced
2 garlic cloves, minced
1 tbsp fresh ginger, grated
1 carrot, sliced
1 red bell pepper, diced
1 tbsp olive oil
1 tbsp soy sauce
1 tbsp fish sauce (optional)
1 tsp turmeric powder
Salt, to taste
Fresh cilantro, for garnish
Recipe:
In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, and grated ginger, and sauté until fragrant, about 3-4 minutes.
Add the diced chicken breast to the pot and cook until browned on all sides.
Stir in the turmeric powder and sliced carrot, cooking for another 2 minutes.
Pour in the chicken broth, coconut milk, soy sauce, and fish sauce (if using). Bring the mixture to a boil.
Add the brown rice, reduce the heat to low, cover the pot, and let it simmer for about 40 minutes, or until the rice is cooked through.
Stir in the diced red bell pepper and cook for an additional 5 minutes.
Season with salt to taste and remove from heat.
Ladle the soup into bowls and garnish with fresh cilantro before serving.
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