Carrot Coconut Chicken and Brown Jasmin Rice Soup

The color is cheery and bright like the sun.  The flavors are mildly sweet and comforting.  The texture is just enough, with brown jasmin rice, shredded carrots and bite sized chicken mouthfuls.  Perfect on a grey rainy day.

Ingredients

Two skinned and deboned chicken breasts diced

3/4 cup jasmin brown rice

3 large carrots

1 can of coconut milk

4 cups low sodium chicken broth

2 cups of water

2 gloves of garlic minced

1 1/2  tbsp fresh ginger minced

1 tbsp dijon mustard

1 tbsp soya sauce

3 tbsp olive oil 

Preparations

1. In a pressure cooker or slow cooker pour 3 tbsp olive oil and heat up while adding minced garlic and ginger and allow to saute 3 minutes.

2. Add diced raw chicken and allow to cook for 10 minutes while stirring.

3.  Peel and wash 3 carrots and shred and add to pot and stir.

4. Add rice, broth and water and cover top and cook depending on type of cooker you used.  For pressure cooker cook for 45 minutes on low.

5.  Once 45 minutes is up open top after following your pots instructions (presssure cooker needs to allow pressure out before opening) and add coconut milk, dijon and soya sauce.

6.  Add salt and pepper if desired.

Serves 4-6