Nutrition. Education. Transformation.

Coconut Ginger Chicken Rice Soup

October 25, 2010

6 Servings (can easily be split in half)

  • 2 quarts chicken stock
  • 14 ounces Thai Kitchen Organic Coconut Milk
  • 2 tsp freshly grated ginger
  • 1 red bell pepper (omit if avoiding nightshades)
  • 1 bunch cilantro
  • 2 chicken breasts diced
  • 1 cup short grain brown rice
  • Zest of 1 lemon
  • 1 lemon squeezed juice
  • Salt and pepper to taste
  • Green onions and lemon zest for garnish


  1. Bring stock, coconut milk and ginger to a boil. Add brown rice and simmer for 45 minutes.
  2. Add diced chicken breasts and simmer for 5 minutes until cooked all the way through.
  3. Add chopped bell pepper, cilantro, and green onions.
  4. Add salt, pepper and lemon to taste. Add more grated ginger as needed.
Print Friendly