(Recipe) Healing Ginger Coconut Chicken Brown Rice Soup

Instructions:

1. Cook the Veggies:
   Heat sesame oil in a large pot over medium heat. Add green onions, carrots, ginger, and turmeric. Sauté for about 5 minutes, stirring occasionally. Add the garlic and cook for 1 minute.

2. Add Broth & Flavors:
   Pour in the chicken broth and coconut milk. Stir in soy sauce and red chili paste, mixing until combined.

3. Add Chicken & Rice:
   Submerge the chicken thighs and rice into the pot, ensuring the chicken is fully covered. Bring the soup to a boil, then reduce heat and let it simmer for 20 minutes, stirring occasionally to prevent the rice from sticking.

4. Shred the Chicken:
   Once the chicken is cooked through, remove it from the pot, shred it using two forks, and return it to the soup. Add fish sauce and lime juice, stirring to combine.

5. Simmer to Finish:
   Let the soup simmer for another 15 minutes, or until the rice is tender. For a thinner soup, add 1-2 additional cups of chicken broth.

6. Serve & Garnish:
   Ladle the soup into bowls and garnish with fresh scallions, cilantro, mint, basil, or roasted peanuts for added flavor and texture.

Make It Your Way:

• Vegetarian Option: Swap chicken for chickpeas or tofu and use vegetable broth.
• Grain Alternatives: Try white rice, rice noodles, or pearled couscous for a twist.
• Spice Levels: Adjust chili paste to your heat preference.