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.
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