Coconut Orange Chicken and Rice Soup

It’s the 21st of the month everyone.  You know what that means…

It’s time for the Recipe ReDux!

Like November’s, the theme for this month really got my creative juices flowing.  In honor of the new year, and the chilly weather some of us have been having, we were supposed to pick a ‘new’ food trend predicted to take root in 2013, and turn it into a soup, stew, or one pot meal.

The food trend part was easy… or so I thought.  As I browsed through different trend prediction websites, I saw tons of new trends that I’d like to take on.  The only problem?  I didn’t want to put any of them in a pot.

Popcorn stew?  No thanks.

Finally, I found something I was really excited to work with: Tea.  As mentioned on this page, tea is predicted to get super popular in the next year, and not just for drinking.  Well, seeing as I’ve already done it, I didn’t cooking with it would be too hard.

And it wasn’t.

This soup is actually super (or ‘soup’er) easy, and is great to use up leftovers.  In fact, it came together partly because I needed to use up some leftovers in the fridge.  Cooked chicken… into the pot.  A half can of coconut milk… pour it in.  Two mandarin orange tea bags… rip ’em up and throw in the leaves (those weren’t leftovers, but I had them lying around).

The result was a deliciously flavorful and incredibly easy twist on the classic Chicken and Rice Soup.  If you need a quick way to warm up a weeknight dinner, this soup is just what you’re looking for!

Coconut Orange Chicken and Rice Soup

  • 2/3 cup brown rice
  • 1 1/3 cup water
  • 1 tbsp oil
  • 1 small onion
  • 1 cup cooked chicken, cut into bite size pieces
  • 1 inch fresh ginger, minced
  • leaves of 2 mandarin orange spice tea bags
  • 2 carrots, chopped
  • 4 cups vegetable broth
  • 7 oz (half can) lite coconut milk
  • juice of 1/2 lime
  • 1/4 cup mint leaves, finely chopped
  • salt, to taste
Place rice and water in rice cooker.  Turn on and let cook.  If you don’t have a rice cooker, follow directions on rice package, using 2/3 cup rice and 1 1/3 cup water.  Saute onions with olive oil in a large saucepan over medium heat until translucent.  Add chicken and ginger and cook another 2 minutes.  Next add tea leaves, carrots, broth, and rice.  Cover and cook for 10-15 minutes, until carrots have softened.  Mix in coconut milk, lime juice, and mint leaves.  Season to taste with salt.  Ladle into serving bowls and serve hot.  Makes 4 servings.

Happy Recipe ReDux everyone!  Make sure to check out the link below for more delicious recipes!

Revisited Recipe of the Day:

Carrot Ginger Protein Soup

8 Comments

  1. Dixya

    January 21, 2013 at 1:20 pm

    i have never used tea in cooking but love teas in general. I am very curious to try this recipe, sounds very refreshing and different 🙂 thanks for the idea.

    1. SS

      January 21, 2013 at 2:19 pm

      I’m glad you’re up to try something different! Let me know if you decide to give it a try!

    1. SS

      January 22, 2013 at 7:54 am

      Great minds think alike 🙂 I’ll have to check out your tea recipe.

  2. Deanna - Teaspoon of Spice

    January 23, 2013 at 4:37 pm

    Love everything about this!! Such a clever use of leftovers and if you really think about it, tea bags are like a French bouquet garni. Look forward to trying this.

    1. SS

      January 23, 2013 at 5:07 pm

      I’ll admit I had to google wheat “bouquet garni” was, but once I figured that out I realized that you’re completely right! I guess it’s not so strange after all.

      Let me know if you decided to give the soup a try!

  3. Curry

    January 24, 2013 at 1:44 pm

    Yum such a comforting bowl to warm up the taste buds…with your soup-er soup! You have a very fun style of writing. -Serena

    1. SS

      January 24, 2013 at 6:31 pm

      Oh, Thanks so much! I try to be as entertaining as possible, and I’m glad you like it. I also really like you for repeating my soup-er joke! I thought it was pretty good 🙂

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