I’m back with another reader favorite soup recipe that you all fell in LOVE with back when I published it a couple years back.
This cozy and delicious ginger chicken soup has a beautiful creaminess from coconut milk and is super satisfying thanks to brown rice. The fresh ginger, garlic and turmeric add anti-inflammatories and a little immune boost (so necessary right now) and make this chicken and rice soup truly feel like a hug-in-a-bowl.
If you’ve had my famous best ever chicken soup recipe, you’re going to LOVE this creamy version that has wonderful flavor from soy sauce, fish sauce and a kick of heat from red chili paste. Check out even more options to make it your own throughout the post and enjoy!
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Ingredients in this healing ginger chicken soup
This beautiful ginger chicken and rice soup is filled with nourishing ingredients and tons of amazing flavors. Here’s what you’ll need to make it:
- Veggies: you’ll need green onion and carrots to cook up in the soup. You’ll also need some regular or toasted sesame oil to cook them down.
- Broth: we’re using low sodium chicken broth and canned light coconut milk to cook everything together and make a luscious broth.
- Flavor: this ginger chicken soup gets its delicious flavor and nutrients from fresh ginger, ground turmeric, garlic, soy sauce, red chili paste, lime juice and fish sauce.
- Chicken: I like to use boneless skinless chicken thighs because they’re easier to pull apart once cooked and stay nice and tender, but you can also use chicken breasts.
- Rice: adding brown rice gives the soup the perfect amount of heartiness to keep you full and satisfied.
- To garnish: top your bowl with freshness from scallions, cilantro, mint, basil and some chopped, roasted peanuts. YUM.
Can I make it vegetarian?
Sure! Feel free to swap the chicken for a can of chickpeas or even cubed tofu. Be sure to use low sodium vegetarian broth as well, and omit the fish sauce if you’d like.
Add your fav grains
I love the whole grains and heartiness that brown rice gives the ginger chicken soup, but you have some options:
- White rice: feel free to use white jasmine rice instead of brown, but just note that you’ll only need to cook the soup for 25-30 minutes total.
- Noodles: try adding 8 ounces of rice noodles or ramen noodles! Add them in the last 10 minutes of cooking so that they don’t get mushy.
- Couscous: if you haven’t, you must try my famous best chicken soup recipe. Or, you can add pearled couscous to this ginger chicken soup! Note that pearled couscous is not gluten free.
How to make coconut chicken and rice soup
- Cook your veggies. Start by cooking down the green onion and carrots in toasted sesame oil with ginger and turmeric. Add the garlic in the last minute of sauteing.
- Add broth & flavors. Next, mix in the chicken broth, coconut milk, soy sauce and chili paste.
- Mix in chicken & rice. Finally, fold in the chicken thighs and rice and make sure all of the chicken is covered. Bring the soup to a boil, then reduce and simmer. Stir every so often so that the rice doesn’t get stuck on the bottom.
- Shred & simmer. Once the chicken is cooked, remove it from the pot, shred it, and stir it back into the soup. Cover the soup and let it cook longer so that the rice is tender. In the last few minutes of cooking stir in the fish sauce and lime juice.
- Garnish and serve. Divide the soup into bowls, add fresh garnishes and enjoy!
Choose your soup thickness
This ginger chicken soup thickens over time because of the rice in, so if you like a more brothy soup feel free to add about 2 additional cups of chicken broth to the pot when you add the shredded chicken back into it.
Storing & freezing
- To store: store this coconut chicken and rice soup in an airtight container in the refrigerator for about 3-4 days. Simply reheat in the microwave or on the stovetop.
- To freeze: I would suggest leaving the rice out if you’re planning to freeze this. Allow the soup to cool completely before placing it into airtight, freezer-friendly containers. Place in the freezer for up to 3 months. To reheat, simply allow the soup to thaw in the refrigerator before reheating on the stovetop or in the microwave. To add the rice, cook it separately and add it to your reheated soup when you’re ready to serve.
More soup recipes you’ll love
- Butternut Squash Green Chile Chicken Soup
- Courtney’s Curry Chicken Noodle Soup
- The Best Minestrone Soup
- Healing Curry Butternut Squash Lentil Soup (with a slow cooker option!)
- Healthy Chicken Pot Pie Soup (whole 30, dairy free)
Get all of our amazing soup recipes here!
If you make this healing ginger chicken soup be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Healing Ginger Coconut Chicken Brown Rice Soup
Ingredients
- 1 tablespoon toasted sesame oil (or olive oil)
- ½ cup diced green onion
- 2 medium carrots, sliced
- 1 tablespoon fresh grated ginger
- 1 tablespoon fresh grated turmeric
- 6 cloves garlic, minced
- 6 cups low sodium chicken broth (or 8 if you like it broth-y)
- 1 (15 ounce) can light coconut milk
- ¼ cup low sodium soy sauce
- 1 tablespoon red chili paste (if you like a little heat)
- 1 pound boneless skinless chicken thighs
- ¾ cup jasmine brown rice (or sub jasmine white rice)
- 1-2 teaspoons fish sauce
- 1 lime, juiced
- To garnish:
- ⅓ cup diced green scallions
- ⅓ cup chopped cilantro
- ¼ cup torn mint
- ¼ cup torn basil
- 3-4 tablespoons chopped roasted peanuts
Instructions
- Add 1 tablespoon sesame oil to a large dutch oven or pot and place over medium high heat. Add in the green onion, carrots, ginger and turmeric; saute for 3-5 minutes. During the last 30 seconds-1 minute of cooking, add in the garlic and saute until fragrant. Slowly add in the chicken broth, coconut milk, soy sauce and red chili paste until well combined. Add in the chicken thighs, brown rice and stir, making sure the chicken is covered with the broth. Bring to a boil, then reduce heat and simmer for 25-30 minutes, stirring occasionally so the rice doesn’t stick to the bottom of the pan at any point.
- After 25-30 minutes, use a slotted spoon to remove chicken from the pot and transfer to a cutting board, but keep the heat in the pot as the rice will need to continue cooking. Use two forks to shred chicken then add back to the pot. If you like a brothier soup, now is the time to add more chicken broth. Cover soup with lid, continuing to simmer on low for 10-15 minutes until rice is tender. Finally to finish, add fish sauce and lime juice and simmer for just a few more minutes. Taste and adjust seasonings as necessary.
- Pour into bowls, then garnish with a little of each of the following: scallions, cilantro, mint, basil and peanuts. Serves 4-6. Enjoy.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on January 26th, 2023, and republished on February 11th, 2025.
Don’t use coconut milk as d-in-law is allergic. What can I substitute?
You can leave it out or almond milk might work! I haven’t personally tried it, though.
Ginger is good for digestion and gastric related problems. In Kerala we use ginger in most of the dishes and curry.
I’m thinking of serving this with Quinoa. Should I add it during cooking or just serve it with it afterwards?
Hello! Do you mean instead of the brown rice? If so, feel free to add it uncooked to the soup in step 1 and it will cook fully in there 🙂
Can I use ground tumeric?
Sure! It will have a slightly different flavor but it will definitely work 🙂
Delicious!! Was looking for a unique soup on this chilly night and this one was more than perfect. Modifications made: ramen noodles instead of rice, no fish sauce (out of stock), cloves, ground turmeric instead of fresh, and parsley and extra lime for garnish. 🙌
That all sounds amazing! Love the idea of ramen noodles in here–thanks for sharing!
Made this tonight for my husband and I. He has told me on multiple “I don’t like soup” but I really really wanted to make this so I lied and told him it was a curry. He ate the whole thing and has now told me multiple times in the past few hours how much he loves his curry! Our coconut milk cans are 13.5 oz and I used slightly less chicken broth so that it would be closer to a curry than soup but it was still delicious! I added a tiny bit of green Tabasco and used Worcestershire sauce in place of fish sauce (we didn’t have any) and topped with fresh cilantro.
Hahaha LOVE THAT! Happy you guys both enjoyed it!
This is a delicious and totally flexible recipe. I made the broth mixture as indicated. Instead of adding carrots and chicken I added zucchini, spinach, chickpeas and cubed tofu along with the brown rice. I had some leftover white rice from last night’s Thai dinner so I tossed that in too. Added.fish sauce and juice from 2 limes. At the end I beat in two scrambled eggs, similar to egg drop soup. Absolutely delicious! It may sound like I changed the entire recipe, but in fact it’s the fantastic flavors in the broth that make this soup so flavorful and delicious. Made a great big pot of soup we can eat all week! Yum!
That all sounds amazing!! And I’m all about adapting recipes 🙂 So glad you loved it.
Holy cow, the flavors!!!! So so good. Didn’t skip the topping like she said and it was perfect.
I’m so happy you loved it! Don’t the toppings take it over the top?! 🙂
Your original chicken soup has been my favorite soil but this one may be even better. I made this with rice noodles and even the kids were happily eating it.
I’m SO happy you and the kids love this one too!! Thanks, Liz 🙂
This was the most nourishing soup!! Perfect for a cold day. I loved all the flavors – the fish sauce and lime at the end really make it. I just served with mint on top – so so good. I can’t wait to have the leftovers.
I’m so happy you loved it, Molly! Thank you 🙂
I made a version with chicken and one with chickpeas. Both are superb! I added more broth to both, as suggested. I didn’t have red curry paste so subbed garlic chili sauce. Now it is a tie between this and your Vegan Curried Pumpkin Lentil Soup for the my fav! Thanks, Monique!
Oooh that sounds phenomenal! Happy you loved it!
Hi I made the overnight oats and many dishes from ambitious kitchen and all r great and good taste with simple ingredients found at home plus healthy and filling
Thanks Ak
A cozy, nourishing bowl of everything you want this winter! I subbed soy curls for chicken to and veggie broth instead of chicken broth. The subs worked out great and I will have this on repeat!
Great subs! So glad you loved it, Jessa 🙂
Amazing! Probably the best soup I’ve ever made. It was so flavorful! My husband even commented on his good it was. My 9 year old also enjoyed it, which is a huge win!
Ahh that’s amazing to hear! Thanks for leaving a review 🙂
Made this tonight, it’s absolutely delicious! I followed the recipe exactly except I added a bag of spinach at the end. Super cozy, nourishing, and flavorful. I love comforting winter recipes that also taste vibrant and fresh. Thank you!
Spinach is a great addition! So glad to hear you loved it 🙂
Delicious! Love the flavor profile. This soup is comforting without being a heavy dish. Thank you Monique!
I made a nice big pot of this soup for my husband and I after eating out for a week on vacation. We wanted something healthy and nourishing to get back on track that was also comforting. We both LOVED this soup – my husband, a fairly picky eater who doesn’t eat much when he doesn’t like something, said this soup was one of the best things he’d ever eaten. It’s packed full of flavor, so healthy and based on lots of fresh, wholesome ingredients. This is definitely going into our regular dinner rotation (along with the healthy turkey chili). Thank you for such a great recipe!
Omg I’m SO glad you both loved it! Thanks, Jasmine!
Wow! This soup is SO SO good! Such simple ingredients, and it packs so much flavor. I used fresh ginger but dried turmeric. For the toppings I used the suggested fresh basil and cilantro. Seriously delicious! Thank you for the yummy recipe!
Nice! So happy you loved it, Rebecca!!
This soup is insanely delicious – I’m eating it as I type. I made it exactly as written but I think it’d be even better with rice noodles. Definitely going to make it on repeat these cold winter months!
Oh I’m SO glad you’re loving it. Yay! I bet rice noodles would be amazing in here 🙂
This is such a lovely soup!! Tons of flavor!
I’m going to make it tomorrow again but my grocery stores are out of green onion. Would red onion be ok?
Sorry for the delay! Totally fine to use red onion 🙂
This soup was AMAZING. I couldn’t even finish my bowl without stopping to send the recipe link to my friends to try. The flavor is incredible and the soup ends up being so creamy. I used full fat coconut milk (only because I was out of low fat) and I would use it again. The peanuts on top are a must! 10/10!
I’m so glad you’re a fan! Yay!
SOOO GOOD!! I didn’t add chili paste because I’m a wimp with spice but the whole family loved it including my 18 month old!
All good, totally fine to leave that out! So happy you all loved this 🙂
This soup is fantastic
Happy you’re loving it, Tyler!
So unbelievably delicious!! Heartwarming like classic chicken soup but even better!
Thank you so much! Thrilled to hear you enjoyed it 🥰
Absolutely incredible. This will be a new staple in our home for years to come.
I’m so glad you love it!! Thank you for the review, Tom ☺️
Delicious! Threw in some kale I needed to use up towards the end, which added a nice heartiness 🙂
Great addition! So happy you enjoyed it 🙂
I’ve made this multiple times. It’s a favorite in our house! I’ve made it as written but also have subbed using tofu, ramen noodles instead of rice, and always omitting the fish sauce.
Those are all great modifications! I’m so glad you and your family are enjoying the recipe — thank you 🙂
I make curries often and love turmeric but this dish tasted flat. I made no substitutions.
Liz
I added cumin and coriander and it tastes much better.
Thanks for the feedback, Liz. I + lots of my readers find it really flavorful! Any chance it needed more salt? Glad to hear the cumin + coriander helped 🙂
This is amazing! I’ve had a cold all week, saw this and had to make it. I followed the recipe exactly. Perfection!
My wife had an upset stomach so I made this for her for dinner. I used vegetable broth and substituted tofu for the chicken since we’re both vegan. It was a fabulous, healing soup that made both of us feel great. Thanks for sharing this recipe! (BTW, I didn’t have fresh turmeric on hand and wouldn’t know where to get it, so I substituted 1 tsp powdered — seems to have been about right.)
Made this soup because my husband and I are healing from COVID and needed something soothing. Because we were quarantined, we made due with what we had! I used yellow onion instead of green onions and ground Turkey instead of chicken. I browned the Turkey after sautéing the veggies and before adding the broth. I used quick cook brown rice and because I had browned the meat already, I covered the soup immediately and simmered until the rice was cooked. It came out great! Thank you so much for the comforting recipe.
My husband and I both have Covid right now, so I made this for us for dinner last night. Loved the heartiness, the ginger, and the turmeric. The soy sauce was just too strong for both of us, it mostly tasted like soy sauce. I made a note on my printed out recipe to just add a dash next time instead of a 1/4 cup. I did use reduced sodium soy sauce. Other than that it was a great recipe!
Hi! So sorry to hear you both have Covid — I hope that clears up ASAP! Glad you enjoyed the recipe 🙂 And thanks for the feedback about the soy sauce. Good call to reduce the amount next time 🙂
This was the best soup I’ve ever made. Seriously! Made very few modifications based on what I had in the pantry.
– used 3 carrots instead of 2 (always looking for opportunities to consume more veggies)
– used regular soy sauce (didn’t have low sodium)
– added 3 TBSP of sambal oelek instead of 1
– added fresh black pepper to increase absorption of turmeric
– used thai basil instead of regular basil
This is going in the recipe rotation! I might even make it again this week. My boyfriend had 2 bowls. (I was tempted, but was so full!) I love Ambitious Kitchen!
So glad it was a hit! One of our favs, too 🙂
Very tasty soup & fairly easy to throw together! Made mostly according to recipe, substituting 1/2 yellow onion for the green onion, 1 tsp ground turmeric in place of the fresh turmeric, and 2 tsp chili oil instead of the chili paste. Turned out lovely.
I made this for my mother as she’s been sick & not been able to taste very much the past few days. She was able to taste this and thought it was delicious! I’m hoping all the delicious garlic and ginger and turmeric in this soup will help her recovery 🙂
So cozy and delicious! I’m glad your mom was loving it – wishing her a speedy recovery!
So, so, so good. Turned out perfect. I used regular jasmine rice because it’s what I had on hand and dried turmeric – I used one teaspoon and added it with the broth. Seriously amazing! Awesome as leftovers too!
YAY! Happy to hear it came out great 🙂
This recipe was SO delicious! Our whole family enjoyed it and that includes our 16 month old and 6.5 year old! So any meal the eat up is a win! We added a little broccoli and baby bok choy as well as subbed a teaspoon or so of ground tumeric instead of fresh. I will definitely be making this again!
Yay!! Happy to hear that. SO glad you and the fam enjoyed this recipe 🙂
This soup is so cozy and delicious!! I only had ground turmeric and freeze dried mint but it was incredible. Definitely will be making this again!
Love this! SO glad you’re loving this recipe ❤️
This. Was. Amazing! One of my favorite recipes of all time. I added green curry paste and subbed Jasmine rice – SO GOOD. Cannot overstate enough. Already looking forward to making it again!
Yess! So glad you are loving this recipe ❤️🙂
Hi there, we really love this soap. I have done it in the slow pot without frying onion and also I didn’t use any chili or black pepper because of my baby. I sprinkled it with a fresh mint only and it was totally delicious. Thank you so much for the recipe.
Hi there, we really love this soap. I have done it in the slow pot without frying onion and also I didn’t use any chili or black pepper because of my baby. I sprinkled it with a fresh mint only and it was totally delicious. Thank you so much for the recipe. Healing and yummy.
Yum! so glad you are loving this soup and that it comes out great ❤️
This soup is a warm hug in a bowl! The flavors are amazing. I made vegetarian by subbing in vegetable broth and did chickpeas instead of chicken. I also added some baby bok choy.
Ahh this sounds amazing! SO glad you are loving this recipe!
Really interested in trying a vegetarian version. When did you add in the chickpeas?
Hi! You might like this recipe, too!
made this with quinoa instead of rice and my homemade chicken stock with gochujang red pepper paste and it was divine. perfect prep for a week at work
Perfect! So glad you are enjoying this recipe ❤️
absolutely delicious. i make this all through the winter
The best! Glad you are enjoying this recipe ❤️🙂
Loved this recipe!! Just made it tonight and it came out so delicious. My family is getting over the flu, and this felt so nourishing and comforting. My 1-yr old even thought it was good and devoured it. Definitely will be making again. I accidentally overcooked the carrots a bit, so next time I may cut them larger — be sure to follow cook times as mentioned.
Simple, quick, and really delicious – would recommend!
I’ve made this delicious soup before for my in-laws when they were sick. My husband made a double batch tonight since I have a slight cold, and the warm broth was so soothing on my sore throat! I love the rich flavors combined with healthy ginger, garlic, tumeric, lime, and chicken broth. And to top it off, my VERY picky 8-year-old inhaled the soup and said, “I actually really like it!” Such a great recipe for any time, but especially if you’re feeling under the weather or just wanting something healthy and soothing on a cold winter’s day.
This is without a doubt my all time favourite soup. It’s addicting, satisfying, and so so adaptable. I am trying to ensure that I have a batch in my freezer at ALL TIMES. Thank you for all of your amazing recipes. Your website is my favourite food site!
This was delicious!! Both my husband and I were feeling under the weather, and this sounded like it would help make us feel better!
So much flavour!
I didn’t want to go to the grocery store, so didn’t have a few of the ingredients, but it still worked well! Sriracha in place of red curry paste, Worcestershire sauce in place of fish sauce. Full fat coconut milk in place of low fat. Only had peanuts for the add one, none of the other toppings and it was still so good!
Will definitely make again!
Very delicious! I made this for dinner last night – the only addition was mushrooms. This recipe is a keeper! Thank you!!
I just made this for our family as we’re all at some level of sickness, and this felt very satisfying. Will def be making again soon!
Feel better soon! Hope this soup helps ❤️
Omitted garlic and only used green parts of green onions to keep it low FODMAP, and it was amazing. Can only imagine how good it is with garlic.
Really delicious! Have made this many times. I always go for the extra broth and usually add extra fish sauce as well. I was out last time I made it, so I took another commenter’s suggestion of using worcestershire sauce instead. Different taste but added a similar depth! I think it would probably be good with both. I also think that the lime is a key ingredient here! I recommend adjusting other things to taste after adding it in.
Umm sounds delicious! Glad to Hera it came out great 🙂
Love all your recipes, so healthy so delicious. Thank you very much for all these beautiful recipes.
Aw thank you so much, glad you are loving my recipes!
This soup was DELICIOUS!! My daughter tasted it and immediately said, “You need to make more of this!”. I followed this recipe exactly as is except I subbed sriracha for the chili paste (since I didn’t have chili paste) and used white rice instead of brown. I will definitely be making this regularly!!
I’ve made the chicken soup recipe so many times in my household that my boyfriend specifically asks for it once a month. However, I made this soup for the first time this evening and he said he likes it BETTER!
This soup was so fun and easy, simple ingredients with pungent flavors. Using fresh turmeric is a game changer. I realized my Fish Sauce had gone bad, so I improvised with some soy sauce, vinegar, and aminos. The soup turned out truly wonderfully! Will definitely make this again!
This soup is incredible. I made it when I could feel a cold coming on and then when the cold hit full force I made *another* batch 2 days later. I had originally planned to make the cous-cous chicken soup but when I typed “healing” into the search bar and saw other options I chose this and am SO GLAD I DID. Thank you!!
Absolutely! Glad to hear you found and are loving this soup ❤️
Can this recipe be made with ground turkey instead of chicken?
Sure, you’ll want to cook the ground turkey first then add it to the soup. Enjoy!
This was a massive waste of time and groceries. I’m pissed. I can’t even eat this mess. It looks brown and unappealing, nothing like the photos. I don’t know why I thought that a stew that is basically carrots, chicken thighs and rice would be delicious. It tastes gamey and gross. I even added the chili paste and that didn’t help at all. It made it spicy but still gamey and gross. Boo hiss. I don’t know where all these five star reviews came from. This is an epic fail. I will try to give this away so as not to waste all this food, but there is no way I’ll be eating this. I couldn’t even get through one bowl.
Monique does it again! I am recovering from surgery and made this thinking “even if it doesn’t taste great it will be good for me”… it’s delicious! Will make it again even when I’m “healed”!
I truly don’t think I’ve ever left a review on a recipe site before (though I read them all the time) and I just had to for this soup. It is AMAZING. So many layers of flavors, so bright and fresh, and also comforting. I have made it twice in the last month and love it so much!
Aw I love this so much! Glad you are loving this soup – thank you for sharing your review, I appreciate it ❤️
Tried this soup as was fed up of the usual soup and the ingredients fitted my cupboard stock🙂
Really good and really easy to do
I thought 6 cloves of garlic were too much but they are just right
Thanks for posting it
Of course! So glad you gave it a try and it turned out great for you ❤️
hi Monique, im absolutely speechless… this is one of the most delicious soups ive ever tasted! I made it for my daughter because she’s feeling unwell and I felt it would be light on her stomach. Its packed with goodness and the taste is simply out of this world. As my younger daughter would say..”Its the bomb!” I didn’t alter the recipe in any way.. its just perfect the way it is.. A FIVE STAR MEAL!! Thankyou for sharing it! Ive cooked so many of your recipes Monique and im yet to find one that I don’t like. Im in love with Ambitious Kitchen!
Excellent! I am SO glad that you and your daughter are loving this recipe. It is truly such a healing soup and I hope she is feeling better. Thank you for your comment, I appreciate it ❤️
I have made this soup half a dozen times at least and I think I love it more every time! The flavor of the broth is insane. I don’t change much to the recipe. I mostly just add extras and I’m celiac so I make sure everything is GF. I hate cilantro so I add chopped parsley in with the garlic. I also use 2-3 Thai red chilies as I keep some in the freezer and I like a kick in my soups. I add extra veggies like white onion, celery, bok choy or choy sum. Plus extra greens like baby kale and baby chard. I sometimes use regular coconut milk or coconut cream because I like the richness. I also found some GF crispy noodles on Amazon and I sprinkle those on top along with bean sprouts. Sometimes even fried shallots. So good! Thank you for this wonderful recipe.
YUM! so glad you are loving this recipe, the chilies sounds like the perfect addition!
First soup of the season! Ginger and lime sounded like a delightful way to hang onto summer in this next season. I used normal rice because that’s all I had (just threw it in the last 10 minutes). And also used a mixed veggie pack instead of just carrots. So yummy! Will make again!
YUM! Happy to hear that you are loving this recipe and it turned out great for you!
This sounds delicious! Do you think this can be made in the slow cooker??
Absolutely! I would still recommend cooking down your veggies, then adding them to your slow cooker with the rest of your ingredients (broth, chicken, etc.) and cook on high for about 3-4 hours.
Hi1 I would like to make this tomorrow but would prefer to keep the rice as separate option to add in – possible? like if i cook rice separately and added into the soup bowls of those who want? I can’t wait to make this!
That should work just fine! Enjoy!
This is an absolutely marvelous recipe. I used half the amount of coconut milk, no fish sauce, and added diced red peppers.
Perfect! Glad you enjoyed!
Absolutely marvelous soup- I left out fish sauce, added diced red peppers, and used vege broth.
Perfect! Glad you enjoyed!
i made this with brown rice and it was so good but i have an abundance of jasmine rice now and want to make it – when should i put the jasmine rice in then if it doesn’t cook as long? should i wait?
Hi! Yes, feel free to stir in the white rice with about 15-20 minutes left to cook.
Easy to make, healthy and delicious! My new go to weeknight dinner. I used full fat coconut milk, regular chicken broth and went with the white jasmine rice but followed the recipe as written. It was so good and full flavor.
Amazing! So glad you love it!
This recipe is so easy! You pretty much just chop things and then let it simmer. The soup is delicious and comforting for cold weather.
Absolutely! One of my go-to’s for winter 🙂
Planning to make this recipe this week! Is red chili paste the same as red curry paste?
It’s actually not! You’ll find most of the ingredients linked within the blog post – linking the red chili paste here 🙂
This soup was SO delicious!! Do you have a recommendation on how to cook it in the crockpot?
One of my favs! For a slow cooker option, I would still recommend cooking down your veggies, then adding them to your slow cooker with the rest of your ingredients (broth, chicken, etc.) and cook on high for about 3-4 hours.
Can you do this in a crockpot?
Yep! I would still recommend cooking down your veggies, then adding them to your crockpot with the rest of your ingredients (broth, chicken, etc.) and cook on high for about 3-4 hours.
This is the most amazing soup and I can’t think of anything that more perfectly satisfies all of my flavor cravings. The fresh garnishes and fresh turmeric are key, I have often been tempted to make with ground turmeric to avoid the mess and staining but have found that if you freeze the turmeric before grating it is much less messy. Each time I make this I get a little heavier handed with the ginger, turmeric, garlic and chili paste (especially the chili paste 🌶️🌶️🌶️) and have yet to regret it. Tonight I made it with chicken breast instead of thighs because I accidentally thawed out the wrong thing and it was still great. Love this so much!
Great tip on the turmeric! One of my fav soups, too!
The soup is GLORIOUS!!!! I divided in rectangles and freezed. Out a rectangle, let it defrost and then I put a bit of jazmin rice and 💥. But if you are not in the soup mood that day, put more rice and let it cook and you will have BEST and most ESPECTACULAR rice with cocconut chicken ever! Trust me!
Love that idea!! So glad you enjoyed!
I first made this on a snowy weekend a couple of years ago and my boyfriend and I became absolutely obsessed with the flavor bomb of ginger and turmeric with coconut and chili paste. The broth is perfection and everything cooks up perfectly in it. I’ve been dealing with a nasty cough this week so I’m extra grateful to have this chicken soup recipe in my rotation whenever I need it most. Happy to get an early start to soup season!
One of our favs, too! I hope this helps you feel better!
Just a silly question. Does the coconut milk make it taste like coconut? Not a big fan of that flavor but everything else sounds good
Wow! This recipe took me by surprise. I was a bit doubtful if I’d like it with brown rice so I used white jasmine rice instead. It’s so delicious! It feels so wholesome and doesn’t sit heavy in my stomach. It’s become by go to breakfast. Highly recommend!
So glad you gave this one a try! It’s a staple in our house 🙂
Wow, this soup is out of control delicious! I had to stop on the middle of eating it to write this review just to force myself to slow down:) I used leftover quinoa, roast chicken and homemade bone broth. I added a tablespoon of yellow curry paste as I had some leftover and I can’t get enough of these flavors! I will be making this again very soon, thank you!
One of my favorites for winter! So glad you loved it!
Looking forward to making this recipe, but I prefer chicken breast over chicken thighs. If I use chicken breast, would you suggest adding in the chicken later than in your original recipe? Thanks!
I would still add it at the same time and just shred it earlier once it’s done!
Can I use powdered turmeric?
Yes!
This is maybe my favorite soup recipe ever. Slightly sour and so satisfying even my SEAsian husband approves!
So happy to hear that!
I didn’t have “low sodium” broth or soy sauce at home so let me warn you, it’s definitely an important part of the recipe lol i’m a big fan of thai soup so the saltiness doesn’t bother me at all but it may be too overwhelming for others. If you’re using ground / dry turmeric wait to add with the garlic. I’d have increased the ginger and chili, personally. I doubled the lime as well. Thank you for the recipe! I’ll definitely be taking another shot at it soon
Perfect! Let me know how it goes round 2 🙂
Is it okay to substitute farro for the brown rice?
I think that’d be delicious! The cook time may be a bit shorter though as farro cooks faster.
This sounds delicious and hope to make it for dinner tonight. Can I Sun Thai red curry paste for the Reed chili paste? Thank you
It will give the soup a red curry flavor but should work fine!
This recipe sounds so healthy and delicious! Thanks for sharing 🙂 I’m wondering if you used Fresh Tumeric or Ground Tumeric? I’ve never used fresh tumeric; if I can find some, would it be 1 T fresh? Could I get away with using ground Tumeric & how much? Love your Blog & Recipes!
I used fresh turmeric, so you’ll grate the amount listed! You can use ground turmeric, just use a teaspoon 🙂
This was amazing! I made it soupy with the full 8oz of broth. I also used 2 heaping tsp of chili paste (we like it spicy) and faro for the grain. HUGE winner!! I will definitely make this often!!!! Thank you for the super-flavorful recipes you come up with! I know anything I try from this site will be a flavor bomb!!!
So dang good!!! So rich in flavour but not heavy. Coconut milk is a must! Didn’t have green onion so used a small yellow one and still so good!
Absolutely! Glad you enjoyed!
This is one of my most favorite soup recipes EVER and I make a lot of soups! I make a soup or two every week during the fall and winter. This recipe is so comforting but packed with so many nutrients. Although, I have never made this recipe with brown rice, I always use a whole wheat noodle like yakisoba or Rice ramen from Lotus Foods. I simply prefer noodles over rice. But seriously, I can’t recommend this recipe enough!
So happy to hear that! LOVE the idea of adding noodles 🙂
I’m 40 weeks pregnant and just doubled this recipe to have a freezer meal ready. Used 1.5lbs chicken thighs + 1 can chickpeas, and added a head of chopped cauliflower in the last 10 minutes of simmering. Added a scoop of peanut butter and 1 lime squeezed at the end. Fantastic! This is so good and feels like exactly the nourishment my family needs this week!
Perfect!! This will be such a great postpartum meal 🙂
I made this dish just as we waited for a cold snap moving in here in South Texas – expecting the temps to fall from mid 60s to 35 overnight. A great meal for a cold and chilly day. Very easy to make. My wife and I used to live in Thailand – the combination of aromatics (Ginger, Garlic, Green onion) are a great base for the soup. Next time I might try to replace the green onions with shallots – another great aromatic. The topping of basil, mint, cilantro and parsley, of course with the peanuts – a very fresh taste reminiscent of Vietnamese cooking. Having lived in Asia, we always have fish sauce and lime on hand, and a quick trip to an Indian market yielded fresh turmeric. I did make the brown rice separately as we plan on this for lunch tomorrow as well! Very easy to make and absolutely delicious! This will go on our list of Go To Comfort food.
So glad you gave this one a try! Perfect for colder weather 🙂
Made this last week and it was delish! I used homemade bone broth and pulled chicken breast that I had on hand, as well as some homemade curry powder instead of ground turmeric. I used gochujang for the red chili paste and it was the perfect amount of spice. My husband loved it as well! The coconut milk makes it nice and creamy and balances out the spice. I used short-grain brown rice this time, and think it would be great with some brown rice noodles as suggested as an option. Lots of great flavors and nourishing. I will make this again for sure! Thanks for another wonderful recipe!
Amazing! This one’s great for customizing — so glad you both enjoyed!
I made this last night and it was so flavorful and easy to make, not many ingredients needed either.
The perfect cozy meal!
I love this soup! I made it towards the end of recovering from a virus and it healed me! I then made it for my neighbor when he said he and his daughter had the flu. He claims he was healthy the next day. It was so good I made it for another neighbor. I loved the creaminess, but the ginger, fish sauce, soy, etc., make is so flavorful! It is my favorite!
Amazing! So glad this one helped in the recovery process!
I made this following a particular nasty case of the flu and it was exactly what my body needed. Delicious, nutritious and restorative. I opted for noodles over brown rice and on occasion added a little Thai red curry paste to the saucepan when reheating a portion but overall a wonderful recipe that is perfect as is.
I made this following a particularly nasty case of the flu and it was exactly what my body needed – nutritious, delicious and restorative. I opted for noodles instead of brown rice but it would be just as good with cannellini beans. On occasion I add a tsp of Thai red curry paste when reheating a portion but overall a fabulously tasty recipe that needs no improvement.
I’m so glad you found this recipe! I always make a version of this when I’m sick. Hope you’re feeling better!
This looks great! Can this be made in the slow cooker? If so, when would you recommend adding the rice?
For a slow cooker option, I would still recommend cooking down your veggies, then adding them to your slow cooker with the rest of your ingredients (rice included) and cook on high for about 3-4 hours.
I make this recipe every time I’m sick! Total comfort food. I add edamame beans and extra lime juice.
Absolutely! Love those additions 🙂
This soup is absolutely fantastic. I love making a big pot of it to have as easy lunches for the week (I make the rice separately and add it in as I reheat the soup so the rice doesn’t absorb too much liquid). I keep it simple and use ground turmeric and skip the toppings and it’s still fantastic. It’s such a comforting meal and I love that it’s packed with anti-inflammatory ingredients. My only recommendation is to keep it away from upholstered dining chairs and good clothes because turmeric stains forever.
So glad you love this one! And yes, be careful with that turmeric 🙂
I love this soup so much! I have made it many times, and the whole family loves it. I use less broth than called for: I make a double recipe but only use 6 cups of broth. This makes it pretty thick. I use a little more fresh grated ginger and Tumeric than the recipe calls for too. Those fresh spices are so good! I usually skip the cilantro garnish, but I love the torn fresh mint and basil – they add a wonderful freshness and complexity. My favorite soup ever!
Perfect! So glad you love this one (one of my all-time favorites, too!)
So delicious – I added a jar of chickpeas which complemented the soup wonderfully.
Love that! Glad you enjoyed 🙂
Hi Monique. I agree with many others that your pictures are mouthwatering, and instructions are easy to follow. And again like others, I substitute ingredients, mostly onions and garlic. Due to allergies, I substitute onion powder and garlic powder for the fresh. I also do not use any onion family vegetables. Can’t wait to try this soup!
Is it possible to add the category Potassium with the gm number to the Nutritional Facts as now I have to limit Potassium!
Thanks and Happy New Year,
Suzie2
Perfect! We typically only calculate higher-level macros, but an online nutrition calculator should be able to help with that extra information!
I LOVE this soup. I have made it several times now, and it gets better every time. I don’t make any modifications. Lovely, lovely soup!
One of my all-time favs, too!!
It needs so much more salt and acid than described.
I’ve always found the 1/4 cup of soy sauce and whole juiced lime to be plenty, but feel free to add more of both or salt to taste! You could also use a regular chicken broth instead of low sodium.
Great meal. Threw in some celery with the other aromatics. I also added a bunch of sad spinach at the end to get some extra greens! Delicious. Will make again.
Mmmm, you never can go wrong with more veggies in a soup!
Incredible dish. Honestly, everyone of the ambitious kitchen recipes I’ve made have been a real success. This soup has so much essence that comes through, I have made it for friends who have been sick that have raved about it. Ginger and coconut milk and all the veggies is just perfect. It is one of my favorite soups now.
So happy to hear that! This is one of my all-time favs, too 🙂
So cosy and warming!
One of my all-time favs!
I LOVE this soup so much! I make it a lot for my family. Question – can I make it with a whole (small) chicken? I’m hoping to use a whole chicken that I have and make this tomorrow. Thanks!
So happy to hear that! Feel free to cook the chicken separately and add the meat to the soup in the last 10-15 minutes of cooking.
I’m a big soup gal and this not only hits the spot flavorwise but the nourishing ingredients take it up 10 notches as they heal you from the inside out as the name implies. I’ve made this soup several winters in a row now and will often double the recipe to freeze portions for days I don’t have the time or energy to make a nice lunch (especially on a snowy day). Goes great some some toast. 10/10 must try!
Absolutely! One of my all-time favs during colder months.
We make this soup all the time and have tried it with all the different grains and noodles! Kiddos love it too, Our 2 year old ate like half the of tonight’s batch!!
Amazing! This one’s great for customizing!
Can I use a different type of rice instead of jasmine?
Yes, any rice should work well!