INSTRUCTIONS

1. Melt oil in a very large pot over medium heat. Add carrots, celery, shallots, and garlic. Season with ½ tsp salt.
2. Cook, stirring occasionally, until shallots are soft, about 4 to 6 minutes. Add ginger and turmeric and cook, stirring constantly, for 1 minute.
3. Stir in broth, coconut milk, and ½ tsp salt. Bring to a full boil, then stir in rice. Return to a full boil, then reduce heat to medium-low and simmer, covered, stirring occasionally, just until vegetables and rice are tender, about 15 minutes.
4. Stir in chard and continue cooking until wilted, for 1 minute. Stir in chicken to warm through. Remove from heat and season with remaining ½ tsp salt and lemon juice. Adjust seasoning, if needed.
5. To serve, divided soup among 4 bowls. Garnish with cilantro. Serve with lemon wedges.