Thai Coconut Rice Porridge with Chicken

Ingredients

• 6 cups Chicken broth
• 1 can Coconut milk
• 1 cup Jasmine rice
• 1 cup Cooked chicken
• 1 tablespoon Ginger
• 2 cloves Garlic
• 2 tablespoons Soy sauce (gluten-free)
• 2 stalks Green onions
• 2 tablespoons Cilantro
• 4 wedges Lime wedges
• 0 Fish sauce

Instructions

1. 1In a large, heavy-bottomed pot, combine the 6 cups of chicken broth, the 1 can of coconut milk, the 1 cup of jasmine rice, the 1 tablespoon of ginger, and the 2 cloves of garlic.
2. 2Place the pot over high heat and bring the mixture to a rolling boil, which should take about 5-7 minutes. Once boiling, immediately reduce the heat to low, cover the pot tightly with a lid, and let it simmer gently for 30-35 minutes. You will know it is ready when the rice grains are tender and have absorbed most of the liquid, creating a creamy porridge.
3. 3Add the 1 cup of cooked chicken and the 2 tablespoons of gluten-free soy sauce to the pot. Stir everything together well. Continue to cook over low heat for another 5 minutes, stirring occasionally, until the chicken is heated through.
4. 4Divide the hot porridge among 4 bowls. Garnish each serving with the 2 stalks of green onions, chopped, and the 2 tablespoons of cilantro, chopped. Serve immediately with the 4 lime wedges on the side for squeezing over the porridge.

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