Chicken, Ginger And Turmeric Soup With Rice

Chicken, Ginger And Turmeric Soup With Rice

Martine Chin
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Entree, Lunch, Soup
Servings 4

Ingredients
  

  • 1 tbsp olive oil
  • 3 cloves garlic sliced
  • 2 inch ginger peeled and sliced, 5cm
  • 1 shallot sliced
  • 1 1/2 lb boneless skinless chicken thighs 680g
  • 1 tsp Salt
  • 1 tsp turmeric
  • 7 oz fresh spinach 200g
  • 1 cup jasmine rice uncooked, 185g
  • 8 cups chicken stock 1.9l
  • 4 limes juiced
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce optional
  • fresh herbs for topping (mint, basil, coriander)

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add in the garlic, ginger, and shallots and sauté for 4-5 minutes
  • Next add in the chicken thighs. Season with 1 tsp. of salt and the turmeric. Add 1/4 cup water to the pot and leave to cook for 2-3 mins. Flip the chicken and repeat until cooked through. Remove from the pot and set aside.
  • Add in the rice and cook for 1-2 minutes then add in the stock and bring to a boil. Reduce heat and simmer until rice is tender. While the rice is cooking, shred the chicken.
  • When the rice is cooked, add the shredded chicken back to the pot. Then add the spinach, cooking another 1-2 minutes until wilted.
  • Squeeze in the lime juice, add soy sauce/fish sauce, and fresh herbs. Season to taste with more salt and pepper if necessary.
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