Nutmeg Free Ginger-Turmeric Snapper Rice Soup with Asparagus
Total time45 min
Prep time15 min
Cook time30 min
5.0(25)
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Learn more →Ingredients
4 servings
For the soup
- 1 tbsp coconut oil or olive oil
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- 6 cups low-sodium chicken broth
- ¾ cup jasmine rice, rinsed
- 1 lb fresh red snapper fillets, skin removed, cut into 1-inch pieces
- 1 bunch asparagus (about 12 oz), woody ends snapped off, cut into 1-inch pieces
- 1 tsp salt, plus more to taste
- 1 tbsp apple cider vinegar
For serving
- ¼ cup fresh cilantro leaves, roughly chopped (optional)
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Heat the oil in a large pot over medium heat until shimmering. Add the grated ginger and turmeric and cook, stirring constantly, until fragrant, about 1 minute.
- 2
Pour in the chicken broth and bring to a boil over medium-high heat. Add the rinsed jasmine rice and 1 tsp salt, reduce the heat to medium-low, and simmer uncovered until the rice is just tender, about 15 minutes.
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