Step 1

Melt butter in a large heavy-bottomed pot over medium heat. Cook onion for 4 to 5 minutes, until soft and translucent. Add garlic, ginger, and turmeric and cook for an additional 30 seconds.

Step 2

Add chicken thighs, chicken stock, rice, and salt and bring to a boil over high heat. Cover and reduce to a simmer. Cook for 25 minutes.

Step 3

Remove the chicken to a holding plate. Use two forks to shred. Fish out the ginger slices and discard.Stir the shredded chicken, greens, lime juice, and pepper into the soup. You can enjoy it immediately, or if you have time, cover the soup and refrigerate, and the rice will continue to absorb the liquid and the soup will thicken. If it gets too thick, just stir in more broth!

Step 4

Enjoy the soup with a bit of cilantro and a sprinkle of toasted peanuts and coconut, if desired.