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HomeHealthy LifestyleOne Pot of Chicken Soup with Coconut Rice

One Pot of Chicken Soup with Coconut Rice


Want to know what’s for dinner?Try this Thai-inspired aromatherapy One Pot Chicken (or Tofu) Soup with Basil and Coconut Rice! This is an easy one-pot meal that’s healthy and delicious and covers all your nutritional bases.

This meal has all the nutrients your body needs: chicken or tofu for you proteinrice for you carbohydrate and coconut milk for your health Fat!

We also get some great macronutrients from vegetables, including:

  • garlic Rich in sulfur compounds, which help regulate blood pressure (1). Garlic can help improve iron metabolism and may help regulate fat cell production (2).
  • ginger It is known to be an anti-inflammatory food and its volatile oils are powerful scavengers of free radicals. It has been shown to have antiparasitic, antibacterial and antifungal properties (3).
  • basil Contains some beneficial volatile oils with anti-inflammatory benefits; nice to have after you’re done with a tough workout. It’s also great for your gut health. (4)

I love the simplicity of this recipe and how versatile the soup is – it’s easy to add your favorite veggies and substitute with what you have on hand!

Basil Coconut Chicken Rice Soup

yield: 2 servings

you will need: Cutting board and knife, measuring spoons and cups, small bowl, medium pot, cooking spoon

key: T = tablespoon; teaspoon = teaspoon

raw material:

  • 2 (5-6 ounces) boneless, skinless chicken breasts (or 12 ounces tofu), cut into 1/2-inch cubes
  • 1 teaspoon coconut oil
  • 1/2 yellow onion, sliced
  • 3 cloves garlic, minced
  • 1 cup mushrooms, sliced
  • 1 T red curry paste
  • ½ cup long-grain white rice
  • 2 cups low-sodium chicken broth (or vegetable broth)
  • 1/2 lime, juiced
  • 2 T ginger, grated
  • 1/4 teaspoon sea salt
  • 1 can (15 ounces) light coconut milk
  • 2 T fish sauce (optional)
  • 1 T honey (optional)
  • 3 T. basil, sliced
  • 2 green onions, thinly sliced


  1. Start by cutting the chicken (or tofu) into 1/2-inch cubes. Season generously with salt and then season with butcher paper or a bowl.
  2. In a medium pot, heat coconut oil over medium-high heat. Fry the chicken (or tofu) until browned on all sides.
  3. Once nicely browned, add the onions, mushrooms and garlic. Cook with chicken or tofu until onions are soft, about 5 minutes.
  4. Add red curry paste, lime juice, ginger, coconut milk, fish sauce (optional), honey (optional), sea salt, rice and chicken stock.
  5. Bring to a boil over medium-low heat. Cook for 15-20 minutes until rice is tender and vegetables are tender.
  6. Transfer to bowls and top with basil and green onions.

nutrient content

Serving size: 1

Serving size per recipe: 2

Calories per serving: Chapter 539

protein: 39 grams

carbohydrate: 46 grams

fat: 19 grams

I hope you enjoy this recipe! Let me know in the comments below if you made it and how it turned out.

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refer to:

  1. Reed, Karin. “Garlic reduces blood pressure, improves arterial stiffness and gut microbiota in patients with hypertension: a review and meta-analysis.” Experimental and Therapeutic Medicine. 2020.
  2. Bonaventura, Joseph et al. “Allylation of Intraerythrocyte Hemoglobin by Raw Garlic Extract.” Journal of Medicinal Foods. year 2010.
  3. Jabir Al-Awwadi, Najim A. “Potential health benefits of ginger and scientific review.” Journal of Pharmacognosy and Phytotherapy. 2017.
  4. Bilal, Alia et al. “Phytochemical and pharmacological studies on basil—a review.”
    International Journal of Current Research and Reviews. December 2012. network.

post One Pot of Chicken Soup with Coconut Rice first appeared in betty rocker.

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