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–+ servings
Coconut Chicken Brothy Rice

Tropical Coconut Chicken Brothy Rice for Cozy Nights

Experience the warmth of Coconut Chicken Brothy Rice, a comforting dish perfect for quick weeknight meals.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soups
Cuisine: Asian, Tropical
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 4 cups Chicken broth Substitute with vegetable broth for a lighter version.
  • 1 can Coconut milk Use full-fat for best results.
  • 3 cloves Garlic Minced, fresh preferred.
  • 1 tablespoon Grated ginger Fresh is optimal.
  • 2 tablespoons Red curry paste Adjust according to taste.
  • 1 teaspoon Turmeric Optional for color.
  • 1 tablespoon Salt Sea salt recommended.
  • 1 teaspoon Black pepper For subtle warmth.
For the Chicken
  • 1 pound Boneless chicken thighs Stays succulent during cooking.
For the Rice
  • 1 cup Long-grain white rice Jasmine rice adds fragrance.
For the Garnish
  • 2 tablespoons Chopped green onions Fresh garnish.
  • 1 cup Fresh cilantro Can use parsley as a substitute.
  • 1 unit Lime wedges For serving.

Equipment

  • Medium Pot
  • separate pot for rice

Method
 

Step-by-Step Instructions
  1. Melt 1 tablespoon of coconut oil in a medium pot over medium heat. Add 3 minced garlic cloves and 1 tablespoon of grated ginger. Sauté for 3-4 minutes until fragrant.
  2. Stir in 2 tablespoons of red curry paste, followed by 4 cups of chicken broth and 1 cup of boiling water. Pour in 1 can of coconut milk, season with 1 tablespoon of fish sauce and the juice of 1 lime.
  3. Add 1 pound of boneless chicken thighs to the bubbling broth. Cover the pot and reduce heat to medium-low. Simmer for about 20 minutes until chicken is cooked through.
  4. In another pot, prepare 1 cup of long-grain white rice according to package instructions. Cook with 2 cups of boiling water for about 15-20 minutes until fluffy.
  5. Remove the chicken from the pot, let it rest, then slice or shred it. Layer fluffy rice in serving bowls, spoon over the rich broth, and add chicken pieces.
  6. Garnish each bowl with freshly chopped green onions and cilantro, and serve with lime wedges on the side.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 60mgIron: 2mg

Notes

Best served fresh, but leftovers can be stored in an airtight container for up to 3 days in the fridge.

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