Golden Coconut Chicken Rice Bowl (Print View)
Creamy coconut and turmeric broth with tender chicken, jasmine rice, lime, and fresh cilantro; cozy and comforting.
# What You Need:
→ Poultry
01 - 2 boneless, skinless chicken breasts (about 14 oz), diced
→ Vegetables & Aromatics
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced
04 - 1-inch piece fresh ginger, grated
05 - 2 medium carrots, peeled and sliced into rounds
06 - 1 red bell pepper, diced
→ Rice
07 - 3/4 cup jasmine or basmati rice, rinsed well
→ Liquids
08 - 4 cups chicken broth
09 - 1 can (13.5 fl oz) full-fat coconut milk
→ Spices & Seasonings
10 - 1 1/2 tsp ground turmeric
11 - 1/2 tsp ground black pepper
12 - 1/2 tsp ground coriander (optional)
13 - 1 1/2 tsp kosher salt, or to taste
14 - 2 tbsp olive oil or coconut oil
15 - Juice of 1 lime
→ Garnish
16 - 2 tbsp fresh cilantro or parsley, chopped
17 - Lime wedges, for serving
# How-To Steps:
01 - Heat the oil in a large saucepan or Dutch oven over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté for 2 to 3 minutes until the onions turn translucent and the mixture becomes fragrant.
02 - Stir in the ground turmeric, black pepper, and coriander if using. Cook for about 1 minute, stirring constantly, until the spices are fragrant and lightly toasted.
03 - Add the sliced carrots and diced red bell pepper to the pot. Sauté for an additional 2 minutes, allowing the vegetables to soften slightly and pick up the spice flavors.
04 - Add the diced chicken breasts to the pot and cook for 4 to 5 minutes, stirring occasionally, until the pieces are lightly browned on all sides but not fully cooked through.
05 - Stir in the rinsed rice until evenly distributed. Pour in the chicken broth and bring the mixture to a gentle simmer. Cover the pot and cook for 15 minutes, stirring occasionally to prevent the rice from sticking to the bottom.
06 - Pour in the coconut milk and add salt. Continue simmering uncovered for 8 to 10 minutes until the chicken is cooked through, the rice is tender, and the soup has developed a rich, creamy consistency.
07 - Remove from heat and stir in the lime juice. Taste the soup and adjust salt and pepper as needed. Ladle into bowls, garnish with fresh cilantro or parsley, and serve alongside lime wedges.
# Expert Hints:
01 -
- The coconut milk creates the most luxurious velvety texture without any dairy
- Turmeric gives this soup its gorgeous golden hue and subtle earthy warmth
- One pot, minimal cleanup, and it tastes even better the next day
02 -
- The soup continues thickening as it sits, so if reheating leftovers, add a splash of broth or water to loosen it up
- Turmeric stains everything including plastic containers and wooden spoons, so use stainless steel or glass when possible
03 -
- Rinse your rice until the water runs completely clear to prevent cloudy soup
- Add the lime juice just before serving, not during cooking, to preserve its bright flavor