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Savory Coconut Chicken Brothy Rice

Savory Coconut Chicken Brothy Rice: A Hug in a Bowl

Savory Coconut Chicken Brothy Rice is a comforting, gluten-free dish that combines creamy coconut broth and tender chicken, ready in just 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 2 tablespoons Coconut Oil Substitute with olive oil for a lighter taste.
  • 1 teaspoon Fresh Ginger, grated Use ground ginger if fresh is unavailable (1/2 tsp).
  • 3 cloves Garlic, minced Fresh garlic preferred for tastiness.
  • 1/4 cup Thai Red Curry Paste Substitute with green curry paste for a milder taste.
  • 2 tablespoons Chicken Bone Broth Concentrate Use homemade stock or store-bought broth if necessary.
  • 1/2 cup Boiling Water
  • 13.5 fl oz Coconut Milk, full fat Use light coconut milk for reduced calories.
  • 1 teaspoon Fish Sauce Soy sauce can be an alternative.
  • 1 Juice of Lime A splash of apple cider vinegar may do if lime is unavailable.
For the Protein
  • 5 pieces Chicken Thighs, fat trimmed Substitute with chicken breast for a leaner option.
For Serving
  • Chopped Spring Onions Green onions can be used as a substitute.
  • Coriander Parsley can be a suitable alternative.
  • Lime Wedges Optional for extra zing.
  • 2 teaspoons Chili Oil Adds heat if desired; use fresh chili or hot sauce as alternatives.
For the Base
  • 1.5 cups Jasmine Rice Substitute with basmati rice for a different flavor and texture.

Equipment

  • medium pot
  • Measuring cups
  • Teaspoon
  • Tablespoon
  • Knife
  • Cutting board

Method
 

Step-by-Step Instructions
  1. Melt the Coconut Oil: In a medium pot, melt 2 tablespoons of coconut oil over medium heat. Warm for about 1-2 minutes until fragrant and liquefied.
  2. Sauté Aromatics: Add 3 cloves of minced garlic and 1 teaspoon of grated fresh ginger. Sauté for about 3-4 minutes until golden and aromatic.
  3. Mix in Sauces and Liquids: Stir in 1/4 cup of Thai red curry paste, 2 tablespoons of chicken bone broth concentrate, and 1/2 cup of boiling water. Add 13.5 fl oz can of coconut milk, 1 teaspoon of fish sauce, and juice of 1 lime. Mix for 2-3 minutes until combined.
  4. Add Chicken Thighs: Place 5 trimmed chicken thighs in the pot, cover with a lid, and simmer on medium-low heat for about 20 minutes.
  5. Cook Jasmine Rice: Prepare 1.5 cups of jasmine rice according to package instructions, typically rinsing and cooking until fluffy, about 15-20 minutes.
  6. Slice the Chicken: After cooking, remove the thighs and slice into bite-sized strips.
  7. Assemble Your Bowls: Spoon rice into bowls, ladle broth over, and add sliced chicken on top.
  8. Garnish and Serve: Sprinkle chopped spring onions and fresh coriander. Optionally serve with lime wedges and chili oil.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 1200mgPotassium: 600mgFiber: 3gSugar: 5gVitamin C: 15mgCalcium: 2mgIron: 10mg

Notes

This recipe is quick, customizable, and comforting, ideal for family meals or gatherings.

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