Ingredients
- 1 tablespoon oil (canola oil)
- 3 garlic cloves, minced
- 1 shallot, finely chopped (about 1 oz)
- 1 1/2 tablespoons fresh ginger, finely grated
- 1 tablespoon fresh turmeric, finely grated (or 1 tsp dried ground)
- 1/2 teaspoon salt
- 1/3 cup rice (long grain)
- 2 cups chicken broth
- 8 ounce boneless chicken breast (1 breast)
- 1 can (13.5 ounce) coconut milk
- 2 tablespoons lime juice (freshly squeezed)
- 1 teaspoon fish sauce
- 4 ounces fresh spinach
- 1/2 teaspoon crushed red pepper flakes (optional)
How to Make
-
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.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.