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Coconut Chicken Brothy Rice

Coconut Chicken Brothy Rice: Your Cozy Weeknight Favorite

Coconut Chicken Brothy Rice is a warming dish featuring tender chicken in coconut broth over jasmine rice, perfect for weeknight meals.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Soups
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 1 tbsp Coconut Oil Substitute with olive oil for a lighter taste.
  • 1 tsp Fresh Ginger, grated Use ground ginger (1/2 tsp) if fresh isn’t available.
  • 3 cloves Garlic, minced Always opt for fresh for the best taste.
  • 1/4 cup Thai Red Curry Paste Try green curry paste for a milder variant.
  • 2 tbsp Chicken Bone Broth Concentrate Homemade stock can also work well.
  • 1/2 cup Boiling Water
  • 13.5 fl oz Coconut Milk, full fat Use light coconut milk for fewer calories.
  • 1 tsp Fish Sauce Soy sauce can replace it for a vegetarian option.
  • 1 whole Juice of Lime Apple cider vinegar can substitute in a pinch.
For the Chicken
  • 5 pieces Chicken Thighs, fat trimmed Swap for chicken breast if you prefer a leaner option.
For Serving
  • 1 bunch Chopped Spring Onions Feel free to use green onions instead.
  • 1 bunch Coriander Parsley is a suitable alternative if coriander isn’t available.
  • 1 whole Lime Wedges Optional for extra zesty kick.
  • 2 tsp Chili Oil You can use fresh chili or hot sauce if you prefer.
  • 1.5 cups Jasmine Rice Basmati rice can create a unique flavor twist.

Equipment

  • Medium pot

Method
 

Preparation
  1. Begin by heating a medium pot over medium heat and add in the coconut oil. Once melted, toss in the minced garlic and grated ginger, sautéing for about 3-4 minutes until they become fragrant and golden.
  2. Next, stir in the Thai red curry paste, chicken broth concentrate, and boiling water, mixing until combined. Pour in the creamy coconut milk, followed by the fish sauce and fresh lime juice.
  3. Carefully add the trimmed chicken thighs to the pot, ensuring they are fully submerged in the broth. Cover and let it simmer on low heat for around 20 minutes.
  4. While the chicken is simmering, start preparing the jasmine rice according to package instructions.
  5. Once cooked, carefully remove the chicken and slice into bite-sized pieces, then return to the pot with the broth.
  6. Serve by placing jasmine rice into bowls, ladling the broth and chicken on top, and garnish with spring onions, coriander, and a drizzle of chili oil.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 900mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 5mgIron: 10mg

Notes

Use fresh garlic and ginger for maximum flavor. Adjust the spice level by starting with less curry paste and adding more to taste.

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