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Chicken Coconut Milk Soup
Prep Time 15 minutes mins
Cook Time 40 minutes mins
- 1/2 tbsp olive oil
- 1/2 tbsp butter
- 1 lb chicken cut into bite-sized pieces
- 1 cup bell pepper diced, any color
- 1 cup onion diced
- 1/2 cup carrots diced
- 1/2 cup zucchini diced
- 8 oz sliced mushrooms
- 1 fresh hot chili pepper sliced, optional
- 2 tsp ground turmeric
- 1/2 tsp ground ginger
- 2 cloves garlic minced
- 4 cups vegetable broth
- 3/4 cup wild rice
- 1 can coconut milk unsweetened, 15oz
- 1/4 cup freshly chopped basil
In a large pot over medium heat melt together the oil and butter.
Add the chicken pieces, sprinkle with Gops, and sauté until they are cooked throughout, stirring frequently.
Remove the chicken and set aside.
Add the chili pepper, diced peppers, onions, mushrooms, zucchini and carrots and sprinkle again with Gops.
Stir well and sauté until softened, about 5-7 minutes.
Add the minced garlic and stir for another minute.
Sprinkle in the turmeric and ginger and stir.
Add the chicken back in and add the uncooked rice and stir.
Pour in the broth, stir well and bring to a boil.
Reduce heat to medium low, cover, and simmer for 20-30 minutes.
Check the rice to see if it is cooked, if not, keep simmering until the rice is completely cooked to your liking.
Once the rice is cooked stir in the coconut milk and fresh basil and let simmer for 3-5 more minutes.
Serve warm.
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