Thai Green Curry Rice & Chicken Soup
Bright and flavorful, this soup is not only a soothing choice for a cold winter day. It also packs the detoxifying benefits of cilantro, basil, and ginger and the many health benefits of turmeric.
Serve this comforting soup for lunch or dinner.
Batch prepping staple foods, as is noted in this recipe with the curry paste and the rice, saves tons of time in the kitchen and makes trying new recipes super simple and fun!
Get my exact system for making delicious healthy meals a breeze:
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- 1 lb. chicken breast, boneless, skinless
- 1 tbsp extra-virgin olive oil or grapeseed oil
- 1 tsp. turmeric
- 1 tsp. fresh ginger, minced
- 2 c. brown rice, cooked
- 1 tbsp extra-virgin olive oil or grapeseed oil
- 3 green onions thinly sliced, white & greens separated
- 1 tbsp fresh ginger, minced
- 2 tbsp Thai green curry paste, see link to recipe below
- 4 c low-sodium chicken broth or vegetable broth
- 1 can coconut milk
- 1 tbsp oyster sauce
- 1 tbsp brown sugar packed
- 2 tbsp lime juice
- 1 tsp turmeric
- 1/2 c. fresh cilantro chopped
- 2 c fresh bean sprouts, rinsed and drained (mung bean)
- 1 lime, cut into wedges
- hot sauce of choice, to taste
Ingredients
Grilled Spiced Chicken
Soup
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- Heat oil in large skillet over medium heat. Add ginger and stir.
- Butterfly chicken breasts and sprinkle with turmeric powder.
- Place seasoned chicken breasts into hot pan. Cook 4-5 minutes each side until cooked through.
- Set aside to rest while cooking soup.
- Heat oil in large saucepan over medium-low heat. Add white pieces of green onion and ginger. Stir frequently until softened, about 3 minutes.
- Add green curry paste. Cook 1 minute more, stirring constantly.
- Stir in the chicken broth, coconut milk, oyster sauce, brown sugar, lime juice, and turmeric.
- Bring mixture to a gentle boil, then lower heat and simmer for 5 minutes.
- Cut up chicken breasts into 1/2-inch pieces. Divide evenly between 4 bowls.
- Divide cooked rice and bean sprouts and add to each of the 4 bowls.
- Divide hot soup between the bowls, gently pouring over the rice, chicken and sprouts.
- Top each serving with cilantro, remaining green onion, and hot sauce as desired. Finish with a squeeze of lime.
Rice noodles are popular in Thai dishes, and can be substituted here for the brown rice. A helpful tip, though, that a more nutritious substitute (and just as delicious) is buckwheat noodles (soba) or whole wheat lo mein noodles.
Get the Thai green curry paste recipe here.