CREAMY COCONUT SHREDDED CHICKEN AND RICE SOUP

Creamy Coconut Chicken & Bratwurst Soup

Hearty, nourishing, and soul-soothing.

There’s something sacred about a soup that comes together with what you already have on hand—especially when it turns out this good. This creamy coconut soup was born from intuition, a little leftover bratwurst, some frozen chicken, and a craving for something cozy. What came through was a nourishing bowl layered with smoky, sweet, and savory flavor, grounding roots, and tender jasmine rice.

It’s the kind of soup you want to curl up with—comforting, gently spiced, and infused with the love that only slow-simmered homemade meals can bring.

Why You’ll Love It

• Comforting and creamy thanks to full-fat coconut milk
• Satisfying and protein-rich with baked chicken and bratwurst
• Naturally gluten-free
• Customizable—add more veggies or spice it up with red pepper flakes or curry
• And best of all? It’s simple and forgiving. No perfection required.

Ingredients

• 1 cooked bratwurst, sliced
• 1 lb chicken breast or thighs
• 1 tbsp olive oil
• Salt & black pepper
• 1 tbsp butter or more olive oil (for the soup)
• 1 large onion, diced
• 4 garlic cloves, minced
• 2 bell peppers, chopped
• 2 medium potatoes, diced
• 1 cup jasmine rice, rinsed
• 5 cups chicken broth
• 1 can (13.5 oz) full-fat coconut milk
• 1 tsp smoked paprika (optional but recommended)
• Optional: pinch of thyme, red pepper flakes, or a splash of lime juice for brightness

Step-by-Step Instructions

1. Bake the Chicken

Preheat your oven to 400°F (200°C).

Rub the chicken with olive oil, salt, and pepper (feel free to add garlic powder or smoked paprika).

Place on parchment or foil-lined pan and bake for 25–30 minutes, or until internal temperature reaches 165°F. Let rest, then chop or shred.

2. Sauté the Aromatics

While the chicken bakes, melt butter or heat olive oil in a large soup pot.

Add the diced onion and cook 3–4 minutes until softened.

Stir in garlic, bell peppers, and smoked paprika. Cook another 2 minutes.

3. Build the Brothy Base

Add potatoes, rinsed jasmine rice, and chicken broth. Bring to a gentle boil.

Reduce heat to a simmer and cook for about 15–20 minutes, until rice and potatoes are tender.

4. Add the Proteins & Coconut Creaminess

Stir in your cooked sliced bratwurst and chopped or shredded baked chicken.

Pour in the coconut milk and simmer for another 3–5 minutes to let everything meld together.

Taste and season with salt, pepper, and optional extras like red pepper flakes or lime juice.

5. Serve & Savor

Ladle into bowls and enjoy as-is or top with fresh parsley, green onion, or a swirl of yogurt or chili oil.

Leftovers? Even Better.

This soup keeps beautifully in the fridge for a few days and gets even more flavorful with time. Reheat gently and maybe stir in a splash more broth or coconut milk if it thickens.

Final Thoughts

This soup is about comfort without complexity. It’s cozy food with character—rooted, rich, and real. Whether you’re feeding your family, your friends, or your own tender heart, I hope it brings you the warmth it brought me.

Sat Nam, 

Bree