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Coconut Chicken Brothy Rice for

Coconut Chicken Brothy Rice That Warms Your Soul Fast

Coconut Chicken Brothy Rice for two, a wholesome dish ready in 35 minutes, combining tender chicken and a rich broth.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Soups
Cuisine: Thai
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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

Equipment

  • Medium Pot

Method
 

Step-by-Step Instructions
  1. In a medium pot, melt 2 tablespoons of coconut oil over medium heat. Once melted, add 3 minced garlic cloves and 1 teaspoon of grated fresh ginger, sautéing for about 3-4 minutes until fragrant.
  2. Stir in 1/4 cup of Thai red curry paste, 2 tablespoons of chicken bone broth concentrate, and 1/2 cup of boiling water. Next, pour in a 13.5 fl oz can of coconut milk along with 1 teaspoon of fish sauce and the juice of 1 lime.
  3. Add 5 trimmed chicken thighs into the pot, ensuring they’re submerged in the aromatic broth. Cover and reduce the heat to medium-low, letting it simmer gently for about 20 minutes.
  4. While the chicken is simmering, rinse 1.5 cups of jasmine rice under cold water until the water runs clear. Then, cook the rice according to the package instructions.
  5. Once the chicken thighs are tender, remove them from the pot and place them on a cutting board. Let them rest for a few minutes, then slice into bite-sized strips.
  6. In serving bowls, add a generous scoop of the fluffy jasmine rice and ladle over it some of the rich broth. Top each bowl with the sliced chicken and garnish with chopped spring onions and fresh coriander.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 75gProtein: 40gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 850mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Ensure to simmer the chicken gently for the best flavor. Use fresh garnishes for enhanced visual appeal.

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