Ginger Turmeric Chicken Soup
Recipe: #24031
June 10, 2016
Categories: Chicken, Middle Eastern, Moroccan, Gluten-Free, No Eggs, Non-Dairy, Boneless Pieces, more
"Spice up your chicken soup with turmeric and ginger. If you like spicy food, you can mince a thai chile pepper and add it to the pot in Step 1."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (361.7 g)
- Calories 385.3
- Total Fat - 30 g
- Saturated Fat - 21.8 g
- Cholesterol - 138.8 mg
- Sodium - 1023.1 mg
- Total Carbohydrate - 17.7 g
- Dietary Fiber - 4.4 g
- Sugars - 4.7 g
- Protein - 16.5 g
- Calcium - 80.8 mg
- Iron - 5.3 mg
- Vitamin C - 23.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat oil in a pot over medium high heat. Add garlic, shallot, ginger, turmeric, and salt and cook, stirring often, until soft and fragrant, about 3-4 minutes.
Step 2
Add the rice and cook, stirring often, until rice is well coated and shiny, about 1 minute.
Step 3
Add the chicken broth and the chicken breast. Bring to a boil, then reduce heat and cook, covered, until rice is tender and chicken is cooked through, about 12-15 min.
Step 4
Remove chicken from pot, and shred using two forks. Return shredded chicken to the pot, along with the coconut milk, lime juice, and fish sauce. Season to taste with additional salt if needed.
Step 5
Increase heat and bring soup just to a boil, then reduce heat to low once more and stir in the spinach until just wilted.
Step 6
Ladle into bowls and serve. Top with chile flakes for extra heat if desired.
Tips
No special items needed.
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