Viral Brothy Chicken and Rice

Thai red curry chicken bowl with rice and bok choy

5 from 2 reviews

Viral Brothy Chicken and Rice

This is my Thai-inspired take on the viral brothy chicken dishes. Spicy-sweet chicken thighs are juicy and brimming with flavor—no marinating necessary.

Prep Time10

Cook Time20

Total Time30

Course: Main Course, Soup

Cuisine: Asian

Keyword: chicken soup, thai soup, viral recipe, viral soup recipe

Servings: bowls

Author: The Modern Nonna

Equipment

Ingredients

Spicy-Sweet Chicken

1 pound boneless skinless chicken thighs
½ tablespoon avocado oil
2-4 teaspoons Thai red curry paste depending on spiciness
1 teaspoon soy sauce
2 teaspoons runny honey
salt and pepper to taste

Coconut Broth

½ tablespoon avocado oil
2 cloves garlic finely chopped
1 inch ginger peeled and finely chopped
2 tablespoons finely chopped cilantro stems
2 to 4 teaspoons red curry paste depending on spice level
1 ¾ cups full-fat coconut milk (one 15-ounce can)
½ cup water or low-sodium vegetable or chicken broth
1 teaspoon brown sugar
zest of ½ a lime optional
juice of ½ a lime
1 teaspoon soy sauce or fish sauce
handful cilantro leaves roughly chopped

For Serving

½ pound baby bok choy cut lengthwise into quarters
1 cup jasmine rice cooked according to package directions

Instructions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the chicken in a pile in the center of the baking sheet, and top with the avocado oil, curry paste, soy sauce, honey, and salt and pepper to taste. With clean hands, mix well to coat each piece of chicken evenly. Spread out the chicken pieces evenly, so they are not overlapping. Bake for 12 minutes, then turn the broiler to high, and broil for 2 to 4 minutes, until the chicken is lightly charred.

Test the chicken for doneness: the juices should run clear when cut into with a knife and a meat thermometer inserted in the thickest part of a piece of chicken should measure 165°F (74°C).

Meanwhile, in a large saucepan, warm the avocado oil over medium heat. Add the garlic and ginger, and cook, stirring occasionally, until lightly browned and no longer smelling raw, about 4 minutes. Add the cilantro stems and cook for 1 minute. Add the curry paste and cook for another minute, just until fragrant. Add the coconut milk, water, brown sugar, lime zest (if using), lime juice, and soy sauce and whisk or stir well to incorporate. Bring to a simmer, let cook for 2 minutes, and then turn off the heat. Add the cilantro leaves.
Blanch the bok choy in a pot of boiling water for 2 to 3 minutes, until tender. Drain well. Alternatively, microwave in a bowl with 1 inch of water for 2 to 4 minutes.
In a shallow bowl, add some rice, chicken, and bok choy and ladle some broth on top. Enjoy!

Video

Notes

Curry paste: The quality of curry paste you use is so important here. Make sure you taste it before cooking, to determine how spicy it is. You can use green curry paste instead, though the color of the broth will be a muted green/brown.

Veggie swaps: The baby bok choy can be replaced with baby broccoli, frozen edamame, or green beans.

Storage: Store the chicken, rice, broth, and veg separately for meal prep.

Chicken swap: I recommend using chicken thighs because they are juicy and more flavorful. You can use boneless skinless chicken breasts, but they will take a bit longer to bake (5 to 10 minutes more). Be sure to check for doneness: the juices should run clear when cut into with a knife and a meat thermometer inserted in the thickest part of a piece of chicken should measure 165°F (74°C).

Nutrition