1.6.16 Ginger Turmeric Chicken Soup
It’s a new year, and although we’re only 6 days in, I can safely say that this year is off to a great start. I mean, any year that starts with a new family member (can we believe he’s 6 weeks old already?) is already going to be great. But now that we’re starting to get the hang of this whole baby thing (at least that’s what I’ll keep telling myself), there’s occasionally time to fit in things like cooking. At last! Leo’s been joining me in the kitchen in his rocker, and has been very helpful in providing all manner of background baby sounds to accompany my cooking. I think we make a great team.
For example, we recently cooked up a big pot of this restorative ginger turmeric chicken soup. This soup is exactly what I’ve been craving since I came down with a nasty cold a couple of weeks ago. While suffering through a sore throat and some serious nasal congestion, I found myself dreaming of a nice hot bowl of soup, full of soothing ginger and turmeric, some chile for heat, coconut milk, shredded chicken and rice for sustenance, and some spinach because, well, green things are good for you.
When I finally got around to making said soup, my cold was a thing of the past (thank goodness), but the end result still felt like exactly what my overly-tired self needed on a wintry day. Based on Leo’s smiles and cooing during the cooking process, I’m pretty sure he approves too.
Ginger Turmeric Chicken Soup
- 1 Tbsp canola oil
- 3 garlic cloves, minced
- 1 shallot, finely chopped
- 1 ½ Tbsp finely grated ginger
- 1 finely chopped chile pepper (optional)
- 1 tsp ground turmeric (or 1 Tbsp finely grated fresh turmeric)
- ½ tsp salt
- ⅓ cup long grain rice
- 2 cups chicken broth
- 1 medium chicken breast
- 1 can light coconut milk
- 2 Tbsp fresh lime juice
- 1 tsp fish sauce
- 4 oz fresh spinach
- Chile flakes for garnish (optional)
1. Heat oil in a pot over medium high heat. Add garlic, shallot, ginger, chile, turmeric, and salt and cook, stirring often, until soft and fragrant, about 3-4 minutes.
2. Add the rice and cook, stirring often, until rice is well coated and shiny, about 1 minute. Add the chicken broth and the chicken breast. Bring to a boil, then reduce heat and cook, covered, until rice is tender and chicken is cooked through, about 12-15 min.
3. Remove chicken from pot, and shred using two forks. Return shredded chicken to the pot, along with the coconut milk, lime juice, and fish sauce. Season to taste with additional salt if needed.
4. Increase heat and bring soup just to a boil, then reduce heat to low once more and stir in the spinach until just wilted. Ladle into bowls and serve. Top with chile flakes for extra heat if desired.