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
route:
- 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.
- In a medium pot, heat coconut oil over medium-high heat. Fry the chicken (or tofu) until browned on all sides.
- Once nicely browned, add the onions, mushrooms and garlic. Cook with chicken or tofu until onions are soft, about 5 minutes.
- Add red curry paste, lime juice, ginger, coconut milk, fish sauce (optional), honey (optional), sea salt, rice and chicken stock.
- Bring to a boil over medium-low heat. Cook for 15-20 minutes until rice is tender and vegetables are tender.
- Transfer to bowls and top with basil and green onions.
nutrient content
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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- you will save time Plan what to make each week and save time spent at the store because you’ll know exactly what you need.
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Check it out here!
- 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. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6966103/
- Bonaventura, Joseph et al. “Allylation of Intraerythrocyte Hemoglobin by Raw Garlic Extract.” Journal of Medicinal Foods. year 2010. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3132946/
- Jabir Al-Awwadi, Najim A. “Potential health benefits of ginger and scientific review.” Journal of Pharmacognosy and Phytotherapy. 2017. https://academicjournals.org/journal/JPP/article-full-text-pdf/56E54E164970
- Bilal, Alia et al. “Phytochemical and pharmacological studies on basil—a review.”
International Journal of Current Research and Reviews. December 2012. network. http://ijcrr.com/article_html.php?did=1538
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