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Chicken Coconut Milk Soup

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Prep Time 15 minutes
Cook Time 40 minutes
Course Soup
Servings 4

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

House Seasoning/ GOPS