Coconut Chicken Rice Soup - an easy to make filling bowl of soup that comes packed with flavour. You'll want to make this every week.
Curried Coconut Chicken Rice Soup
Soups that have lots of yummy components that make a filling meal are probably one of my favourite things ever. Even when I make just a plain vegetable soup, I have to finish it off with some yummy toppings to turn it into more of a meal and various proteins, or grains are the best choices ever.
With this soup, everything is included in one big pot, chicken, rice AND vegetables as well as heaps of delicious flavour - yum!!
I don't have any cooked chicken
Don’t have cooked chicken on hand, but want to make this soup? Just cook up some chicken breast or thigh meat, shred or slice up and you can add into the soup as per the recipe.
I either just brown the chicken in a pan in some spray oil or poach in some stock, by placing in a pan, cover with stock (you can also add, garlic, herbs and seasoning for flavour) then bring to a boil, reduce heat and simmer until chicken is cooked (about 8-10 minutes depending on whether you use breast or thigh meat).
You can also just brown with the vegetables and the start and let it finish off cooking in the soup so that it adds even more flavour.
Best Rice for Soup
For this soup, I like to just use either an ancient grains mix which is a combination of long grain rice, bulgur, barley, quinoa or if I don't have that on hand then regular long-grain rice is the best option.
You can use brown rice too, just be aware that cooking time will be longer and you may need to adjust the liquid.
Can I use light coconut milk?
If you want feel free to swap the full fat canned coconut for light, but be aware that the final result will not be as creamy, as full fat coconut milk has a much thicker consistency.
I don't recommend using the coconut milk that comes in a carton, as it has a very high water content and will just be too runny and not pack enough flavour.
Types of Curry Powder
It really depends on your spice level as to what curry powder you choose to use. I always go for medium heat, but if you prefer hot or mild then make the swap to what you prefer.
There are various different brands out there too, I usually buy mine in bulk from the grocery store in a bag, as I use it often and the little jars of spices don't last 5 seconds in my house.
Homemade Curry Powder
Don't have any curry powder on hand? Then you can easily make your own with the following mix of spices.
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- ½ teaspoon of turmeric
- ½ teaspoon of hot or medium chilli powder
More Soup Recipes
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Coconut Chicken Rice Soup
Coconut Chicken Rice Soup - an easy to make filling bowl of soup that comes packed with flavour. You'll want to make this every week.
Ingredients
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 tbs of grated fresh ginger root
- 1 tbs of medium curry powder
- pinch of red chilli flakes (optional)
- 400g can of chopped tomatoes
- ¾ cup (150g) of long grain rice (uncooked)
- 2.5 cups (600ml) of chicken stock
- 1.5 cups (approx 200g) of cooked chicken
- ½ cup (120ml) of coconut milk
- salt and black pepper
- chopped fresh coriander (cilantro)
- Cooking oil spray (I used Avocado)
Instructions
- Spray a deep saucepan with some cooking oil spray over a medium-high heat.
- Add the onion and fry for a few minutes to soften, you can add a little splash of water if needed to prevent any sticking.
- Once the onion is softened add in the garlic, ginger, curry powder and chilli flakes fry for another minute. Again add a splash of water if needed so it doesn't stick.
- Add in the chopped tomatoes, rice, stock and cooked chicken.
- Bring to a boil and then simmer for about 15 minutes, until rice is cooked.
- Add in the coconut milk and stir until creamy and heated through.
- Taste and season as needed with salt and black pepper.
- Stir in some chopped cilantro (coriander)
- Enjoy!!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Nutrition Information
Serving Size 1 SERVINGAmount Per Serving Calories 271Total Fat 6.2gSaturated Fat 3.5gSodium 392mgCarbohydrates 36.2gFiber 2.3gSugar 4.7gProtein 16.3g
Claire says
Amazing, love this, I make it regularly for me and my kids. So quick and easy to make and tastes delicious!
Katie says
Absolutely delicious! Full of flavour, yet such a simple recipe.
I used Tikka Curry Powder and stirred 2 large handfuls of kale through at the end for some extra veg.
My new favourite!
Laura says
This is literally my new favourite soup! My 2 year old loves it also
Tracey says
Can this be frozen?
Siobhan (Slimming Eats) says
Rice in soup isn't ideal for freezing, as it tends to absorb all the stock. If you do freeze it, you'll need to add more stock when reheating, and make sure to follow food safety guidelines for reheating rice.