Heat 1 teaspoon oil a large pot on the stove. Chop the onion and cut up the carrots and saute in the pot. Next, add the chicken and the garlic to the pot and cook until the chicken is cooked through.
Add 2 cups chicken stock and rice to the pot. Place 1 cup chicken stock in a small bowl and add the coconut milk and rice flour and whisk well until blended. Add all of the seasonings to the stock mixture and whisk again. Add this stock mixture to the soup pot and stir until blended.
Bring the soup to a simmer and cook until the carrots are softened and the soup has thickened. Serve hot and enjoy!