A hearty and flavorful soup with tender chicken, nutty wild rice, and aromatic spices, including curry, turmeric, and ginger, finished with creamy coconut milk.
Ingredients: 1 cup diced cooked chicken breast. 1/2 cup uncooked wild rice. 4 cups chicken broth. 1 onion, diced. 2 carrots, diced. 2 celery stalks, diced. 2 cloves garlic, minced. 1 tablespoon curry powder. 1 teaspoon ground turmeric. 1/2 teaspoon ground ginger. 1/2 teaspoon ground cumin. 1/4 teaspoon cayenne pepper optional. 1 cup coconut milk. Salt and pepper to taste. Fresh cilantro for garnish optional.
Instructions: In a large pot, combine chicken broth, diced onion, carrots, celery, and garlic. Bring to a boil, then reduce heat and simmer for 15 minutes. Add wild rice, cooked chicken, curry powder, turmeric, ginger, cumin, and cayenne pepper if using. Simmer for an additional 30 minutes or until the rice is tender. Stir in coconut milk and season with salt and pepper to taste. Simmer for another 5 minutes to heat through. Serve hot, garnished with fresh cilantro if desired.
Prep Time: 15 minutes
Cook Time: 50 minutes
Adam Kurniawan










