Ingredients
Equipment
Method
- In a large pot, bring the chicken broth to a simmer over medium heat.
- Add the chicken thighs and cook until browned and cooked through, about 10 minutes.
- Stir in the onion, garlic, ginger, and carrots; cook for 5 minutes until softened.
- Add the coconut milk, soy sauce, and jasmine rice to the pot; stir to combine.
- Cover and reduce heat to low; simmer for 15-20 minutes until the rice is tender.
- Stir in the spinach, lime juice, salt, and black pepper; cook for an additional 5 minutes.
- Serve hot, garnished with fresh cilantro.
Nutrition
Notes
This recipe is versatile; substitute jasmine rice for brown rice or add different vegetables to suit your taste.
