Ingredients
Scale
- 4 cups chicken broth (consider using low-sodium options)
- 1 cup coconut milk (opt for full-fat for richer taste)
- 3 cloves garlic (minced, fresh preferred)
- 1 tablespoon ginger (grated, fresh preferred)
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 juice lime
- 1 tablespoon turmeric
- Lime wedges (for serving)
- 1 pound boneless chicken thighs
- 1 cup jasmine rice
- To taste salt
- To taste black pepper (fresh ground recommended)
- 2 tablespoons green onions (chopped, for garnish)
- 2 tablespoons fresh cilantro (chopped)
Instructions
- In a large pot, combine chicken broth, coconut milk, garlic, ginger, red curry paste, fish sauce, lime juice, and turmeric. Bring to a simmer over medium heat.
- Add the boneless chicken thighs to the pot and cook until no longer pink, about 10-15 minutes. Remove chicken and shred.
- Stir in the jasmine rice and return to a simmer. Cover and cook until rice is tender, about 15 minutes.
- Return shredded chicken to the pot, season with salt and pepper to taste, and stir well.
- Serve hot, garnished with green onions and cilantro, alongside lime wedges.
Notes
Prep garlic, ginger, and veggies the day before. Store in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
Keywords: coconut chicken, soothing soup, cozy meal, quick dinner, Thai recipes, comfort food