This ginger coconut chicken + rice soup is a one-pot meal that’s gently warming, nourishing, and easy to pull together. With ginger, coconut milk, tender chicken, and rice simmered in a single pot, it’s the kind of recipe that fits just as well into a quiet weeknight as a slow weekend afternoon.
ingredients
1 can tuna, drained (alternatively, use pork belly, chicken breast or no meat)
1 carrot, shredded
½ cup red cabbage, shredded
¼ cup Naked + Saucy Sesame Ginger teriyaki sauce
2 Tbsp cilantro, chopped
1 green onion, chopped
1 tsp apple cider vinegar
8oz vermicelli (Eat Wholesome Bean)
1 tsp toasted sesame oil
1 tsp ginger, minced
1 large garlic clove, minced
1 tsp chill oil
method
- Cook + drain vermicelli according to package instructions.
- Rinse under cold water and toss in sesame oil + set aside.
- For the sauce, add the sesame ginger teriyaki sauce, apple cider vinegar, ginger, garlic and chilli oil to a small bowl + mix well.
- Toss your noodles with cabbage, carrot + green onion.
- Add tuna (or alternative meat) + drizzle with the sesame ginger sauce.
- Garnish with cilantro + enjoy!
