Thai Coconut Brothy Rice
This cozy Thai coconut brothy rice is packed with bright, fresh flavor and comes together with simple, wholesome ingredients. It’s the perfect balance of comforting and nourishing, with tender marinated chicken, a rich coconut broth, and fresh herbs layered over fluffy jasmine rice.
Ingredients
- 1 cup jasmine white rice
- 2 small bok choy halved (optional)
Marinated Chicken
- 1.5 lbs chicken breast
- 1 tablespoon soy sauce
- 1 tablespoon honey
- Juice of 1 lime
- 1 tablespoon chili crisp or red pepper flakes
- 1 teaspoon grated ginger
- 1 teaspoon grated garlic
- 1 tablespoon oil for sautéing
Coconut Broth
- 1 tablespoon oil
- 1 shallot finely chopped
- 1- inch piece fresh ginger peeled and thinly sliced
- 2 garlic cloves thinly sliced
- 1 stalk lemongrass smashed and chopped
- 2 cups chicken bone broth
- 1 15 oz can full-fat coconut milk
- ¼ cup lime juice
- 1 tablespoon coconut sugar
- 1 cup shiitake mushrooms sliced
- 1 red bell pepper sliced
- ¼ cup green onions sliced (white and green parts)
- ¼ cup fresh cilantro chopped (plus more for garnish)
Instructions
Cook the rice:
- Prepare the rice according to package instructions. While it cooks, continue with the rest of the recipe. Once done, fluff with a fork, set aside, and keep warm.
Marinate the chicken:
- In a bowl, combine the soy sauce, honey, lime juice, chili crisp, grated ginger, and garlic. Add the chicken breasts and toss to coat. Let marinate while you prep the vegetables.
Sear the chicken:
- Heat a large skillet over medium-high heat and add the oil. Place the marinated chicken into the skillet and sear for about 3 minutes per side, until lightly golden. The chicken does not need to be fully cooked at this stage. Remove from the skillet and set aside.
Build the flavor base:
- In the same skillet, add another drizzle of oil if needed. Add the shallot, ginger, garlic, and lemongrass. Cook over medium-low heat for about 3 minutes, stirring occasionally, until fragrant.
Sear the bok choy (optional):
- Push the aromatics to one side of the pan and place the bok choy cut-side down. Sear for 2–3 minutes until slightly browned, then remove and set aside.
Simmer the broth:
- Add the chicken bone broth, coconut milk, lime juice, coconut sugar, and shiitake mushrooms to the skillet. Return the chicken to the pan. Bring to a gentle simmer and cook for about 15 minutes, or until the chicken is fully cooked through.
Finish the soup:
- Turn off the heat and stir in the sliced bell pepper, green onions, and cilantro. Cover with a lid and let sit for a few minutes so the peppers soften slightly while staying crisp.
Serve:
- Divide the rice between bowls, then ladle the broth over the top. Slice the chicken and place over the rice. Garnish with extra cilantro, green onions, and any additional toppings you like.
Tried this recipe?Let us know how it was!