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After countless requests from my blog readers, I'm finally sharing my treasured coconut chicken rice soup recipe. This bowl of goodness wraps you in comfort with its silky coconut milk, juicy chicken bits and perfectly cooked rice. Trust me, once you try this soup, it'll become your go-to meal when you need something warm and filling.
What Makes This Soup Special
I created this coconut chicken rice soup recipe during a rainy weekend at home. The combination of rich coconut milk and warming curry spices turned out to be pure magic. Now it's my family's most requested dinner, especially on busy weeknights. The best part? You can toss in whatever veggies are sitting in your fridge.
Your Shopping List
- Chicken: 2 cups of shredded or diced cooked chicken. I prefer thighs for their juiciness but breasts work great too. Just cook them with a bit of garlic and herbs first.
- Rice: 1 cup of long-grain or ancient grain mix. Brown rice works beautifully but needs more time to cook.
- Coconut Milk: 1 can (400ml) of full-fat coconut milk. This is where the magic happens folks.
- Curry Powder: 2 teaspoons of medium curry powder. Start with less if you're unsure about spice.
- Vegetables: Your basic soup trio carrots, celery and onions.
- Garlic and Herbs: Fresh garlic cloves and if you like some cilantro or parsley to finish.
- Stock: 4 cups of chicken or vegetable stock for the base.
Let's Cook Together
- Cook Your Chicken
- Start with your chicken if it isn't cooked yet. I usually brown it in a pan or poach it with some herbs. Takes about 8 minutes then shred it up.
- Get Those Veggies Going
- Grab your biggest pot and toss in those carrots, celery, onions and garlic with some oil. Let them soften up while you prep other things.
- Time for the Good Stuff
- Now comes my favorite part. Sprinkle in that curry powder and let it bloom for a minute. Pour in your coconut milk and watch it turn into this gorgeous creamy mixture.
- Rice and Stock Time
- Add your stock and rice, bring everything to a bubble then turn it down low. Pop the lid on and let it do its thing for about 15 minutes.
- Finish it Up
- Stir in your chicken and give it 5 minutes to warm through. This is when all those flavors really come together.
- Serve it Hot
- Season it how you like it and throw some fresh herbs on top if you're feeling fancy.
A Note About Coconut Milk
The secret to making this soup extra luxurious is using full-fat coconut milk. I learned this the hard way after trying to save calories with light coconut milk. Skip those carton versions too. They're basically flavored water and won't give you that creamy richness we're after.
Make Your Own Curry Blend
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon chili powder
I actually love using this homemade version because it tastes fresher than the store bought stuff.
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Save Some for Later
This soup tastes even better the next day. Pop it in an airtight container and it'll keep nicely in your fridge for 4 days. When you're ready to eat, warm it up slowly on the stove. If it looks a bit thick just add a splash of stock.
Mix It Up
Some nights I like to switch things up with this soup. My vegetarian daughter loves it with crispy tofu instead of chicken. My spice loving husband adds extra chili. Sometimes I'll throw in quinoa instead of rice or toss in whatever veggies need using up from the crisper drawer.
Kitchen Secrets
After making this soup countless times in my kitchen I've learned a few things. Fresh curry powder makes a world of difference. Watch your liquid levels with different grains some need more stock than others. Trust your taste buds with the seasoning. And always let it sit for a few minutes before serving the flavors come together beautifully.
What to Serve With Your Soup
Nothing beats dunking crusty bread into this soup. My kids love it with warm naan bread on the side. When I'm feeling fancy I'll whip up a quick cucumber salad to serve alongside. The cool crunch pairs perfectly with the warm creamy soup.
A Bowl of Comfort
This soup has gotten me through countless cold nights and busy days. It's the kind of meal that fills your kitchen with warmth and brings everyone to the table. The recipe is forgiving enough for beginners but special enough to serve to guests.
Making It Last
Since I started sharing recipes online this soup has become a meal prep favorite. It stays good in the fridge all week and freezes beautifully. Just let it cool completely before you freeze it. When you're ready to eat warm it gently. Too much heat will make the coconut milk separate.
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Frequently Asked Questions
- → Can I use brown rice instead of white rice?
Brown rice works great in this soup but needs longer to cook. Add about 15 minutes to the cooking time and you might need an extra cup of broth since brown rice absorbs more liquid.
- → How long does this soup last in the fridge?
The soup stays good for 3-4 days in a sealed container in the fridge. The rice keeps absorbing liquid while it sits, so you might want to add some extra broth when you warm it up.
- → Can I make this soup ahead and freeze it?
This soup freezes really well for up to 3 months. I like to store it in individual portions so I can just grab what I need for lunch or dinner.
- → What can I use if I don't have coconut milk?
Regular heavy cream works as a good substitute in this soup. If you want to keep the nutty flavor, cashew cream makes a really nice alternative that goes well with the curry spices.
- → Can I make this soup vegetarian?
This soup is super easy to make vegetarian. Just swap out the chicken for chickpeas or tofu, and use veggie broth instead of chicken stock. You'll still get a really filling and tasty meal.