Chicken, Ginger and Turmeric Soup With Rice

A Warming and Hearty Soup Great With Some Fresh Crusty Bread.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Appetizer, Soup
Cuisine: European
Keyword: Dairy Free, High Protein, Soup, Starter
Servings: 4 Servings
Calories: 521kcal


  • 1 tbsp Olive Oil
  • 3 Cloves Garlic (Sliced)
  • 5 cm Ginger (Peeled and Sliced)
  • 1 Shallot (Sliced)
  • 680 grams Boneless Skinless Chicken Thighs
  • 1 tsp Salt
  • 1 tsp Turmeric
  • 200 grams Fresh Spinach
  • 185 grams Jasmine Rice (Uncooked)
  • 1.9 litres Chicken Stock
  • 4 Limes (Juiced)
  • 1 tbsp Soy Sauce
  • 1 tbsp Fish Sauce (Optional)
  • Fresh Herbs For Topping (Mint, Basil, Coriander)


  • Heat the olive oil in a large pot over medium heat. Add in the garlic, ginger, and shallots and sauté for 4-5 minutes.
  • Next add in the chicken thighs. Season with 1 tsp. of salt and the turmeric. Add 4 tbsp water to the pot and leave to cook for 2-3 minutes. Flip the chicken and repeat until cooked through. Remove from the pot and set aside.
  • Add in the rice and cook for 1-2 minutes then add in the stock and bring to a boil. Reduce heat and simmer until rice is tender. While the rice is cooking, shred the chicken.
  • When the rice is cooked, add the shredded chicken back to the pot. Then add the spinach, cooking another 1-2 minutes until wilted.
  • Squeeze in the lime juice, add soy sauce/fish sauce, and fresh herbs. Season to taste with more salt and pepper if necessary.



Calories: 521kcal | Carbohydrates: 45g | Protein: 38g | Fat: 21g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 1343mg | Potassium: 608mg | Fiber: 3g | Sugar: 2g | Vitamin A: 75IU | Vitamin C: 21mg | Calcium: 61mg | Iron: 3mg