Dinner

Creamy Coconut Chicken and Rice Soup Recipe

Byrami Hayes January 29, 2026January 29, 2026

Introduction

Chicken Brothy Rice is a comforting one-pot meal that combines tender chicken, fragrant spices, and creamy coconut milk. This dish is perfect for cozy nights when you want something warming and satisfying without a fuss.

A white bowl filled with white rice on the left side, topped with a few green cilantro leaves. On the right side, there is a creamy orange soup with pieces of white chicken breast partially sliced and resting on the soup, sprinkled with green cilantro and bits of red chili paste. A wooden spoon lifts a piece of chicken from the soup. Two lime wedges are placed behind the rice. The bowl is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups Chicken broth
1 can Coconut milk
3 cloves Garlic, minced
1 inch Ginger, grated
1 pound Boneless chicken thighs
1 teaspoon Salt
1/2 teaspoon Black pepper
1 cup Long-grain white rice (or jasmine rice)
2 stalks Green onions, for topping
1 tablespoon Curry powder
1/2 teaspoon Turmeric
1/4 cup Fresh cilantro
2 pieces Lime wedges, for serving

Instructions

Step 1: Melt coconut oil in a medium pot over medium heat. Add the minced garlic and grated ginger, sautéing for 3–4 minutes until fragrant.
Step 2: Stir in curry powder and turmeric, then add the chicken broth, coconut milk, salt, and black pepper. Bring the mixture to a gentle simmer.
Step 3: Add the boneless chicken thighs to the pot, cover, and simmer for about 20 minutes until the chicken is cooked through and tender.
Step 4: Meanwhile, cook the rice separately according to package instructions.
Step 5: Slice the cooked chicken and serve it in bowls topped with the flavorful broth.
Step 6: Garnish with chopped green onions, fresh cilantro, and lime wedges before serving.

Tips & Variations

For extra depth, add a splash of fish sauce or a squeeze of lime juice to the broth before serving.
Use jasmine rice for a more fragrant aroma that complements the spices well.
Swap chicken thighs for breasts if you prefer leaner meat, but adjust cooking time to avoid drying out.
Add vegetables like spinach or bok choy during the last few minutes of cooking for added nutrition and color.

Storage

Store leftover chicken brothy rice in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little water or broth to loosen the sauce if needed.

How to Serve

A bowl filled with two main parts, the left side has a mound of white rice topped with a few green cilantro leaves, while the right side holds a creamy orange curry with visible green cilantro pieces mixed in. In the curry, there is a large thick piece of sliced white chicken breast with a dollop of red chili paste on top. Two wooden spoons rest inside the bowl, one supporting the chicken. A fresh green lime wedge leans against the rice near the back. The bowl is dark grey and sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts will work, but they cook faster and can dry out more easily. Keep an eye on the cooking time and remove the chicken once it’s cooked through.

Is it necessary to cook the rice separately?

Cooking the rice separately ensures it has the perfect texture and doesn’t absorb too much liquid from the broth, keeping the dish balanced and flavorful.