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–+ servings
Savory Coconut Chicken Brothy Rice

Savory Coconut Chicken Brothy Rice for Cozy Weeknight Dinners

Savory Coconut Chicken Brothy Rice is a heartwarming, gluten-free dish that combines creamy coconut milk and aromatic spices.
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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 tbsp Coconut Oil Adds richness and a light coconut flavor; substitute with olive oil for a different profile.
  • 1 tsp Fresh Ginger, grated Provides warmth and aromatic spice; ground ginger (1/2 tsp) works if fresh isn’t available.
  • 3 cloves Garlic, minced Enhances taste and aroma; fresh garlic is always preferred over powdered options.
  • 1/4 cup Thai Red Curry Paste Infuses depth and spice; green curry paste is a milder alternative.
  • 2 tbsp Chicken Bone Broth Concentrate Delivers a savory base; use homemade stock or store-bought broth as a substitute.
  • 1/2 cup Boiling Water Helps to dissolve the broth concentrate smoothly.
  • 13.5 fl oz Coconut Milk Creates a creamy base; opt for light coconut milk if calorie reduction is desired.
  • 1 tsp Fish Sauce Adds umami depth; soy sauce is a suitable alternative.
  • 1 unit Juice of Lime Brightens the overall flavor; apple cider vinegar can be used if lime is not on hand.
For the Chicken
  • 5 pieces Chicken Thighs, fat trimmed The main protein source; swap with chicken breast for a leaner option.
  • Chopped Spring Onions Provides a fresh garnish; green onions are also a fine substitute.
  • Coriander Introduces a burst of freshness; parsley can be used if needed.
  • 2 tsp Chili Oil, optional Adds a touch of heat; consider fresh chilies or hot sauce for an extra kick.
For the Rice
  • 1.5 cups Jasmine Rice The fluffy carbohydrate base; basmati rice serves as a delightful alternative if jasmine is unavailable.
Optional Toppings
  • Lime Wedges Serve on the side for an added zing.

Equipment

  • Medium pot
  • separate pot for rice

Method
 

Step-by-Step Instructions
  1. In a medium pot, melt 2 tablespoons of coconut oil over medium heat. Once shimmering, add 3 cloves of minced garlic and 1 teaspoon of grated fresh ginger. Sauté for 3-4 minutes until fragrant and golden.
  2. Stir in 1/4 cup of Thai red curry paste, mixing well with the sautéed aromatics. Add 2 tablespoons of chicken bone broth concentrate dissolved in 1/2 cup of boiling water, followed by 13.5 fl oz of coconut milk and 1 teaspoon of fish sauce. Squeeze in the juice of 1 lime.
  3. Carefully place 5 trimmed chicken thighs into the pot, ensuring they're submerged. Bring to a gentle simmer over medium-low heat, cover, and let cook for about 20 minutes until the chicken is tender and reaches an internal temperature of 165°F.
  4. While the chicken simmers, prepare 1.5 cups of jasmine rice according to package instructions in a separate pot. Fluff with a fork and set aside.
  5. After cooking, slice the chicken into strips. In bowls, add a scoop of jasmine rice, ladle the broth and chicken, and garnish with spring onions, coriander, and optional chili oil. Serve lime wedges on the side.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 1000IUVitamin C: 10mgCalcium: 80mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze broth and rice separately for up to 2 months.

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