Chicken Broth Bowls

This chicken broth bowl has seared chicken and jasmine rice served in a creamy coconut red curry broth with garlic, ginger, green onion, and just enough spice. It’s a high protein dinner with that brothy, spoonable quality that makes broth bowls so good.

Why You'll Love These Viral Chicken Broth Bowls

My beef broth bowls have become one of the most popular recipes on the blog, so I knew I wanted to make a chicken version next. Instead of just swapping the protein, I went in a completely different direction with the broth and gave this one more of a Thai-inspired coconut curry flavor.

The red curry paste gives the broth some heat and depth, coconut milk softens it out, and the garlic and ginger keep it bright and savory. The seared chicken brings plenty of flavor on its own while packing in the protein, and the jasmine rice catches all that broth at the bottom of the bowl.

I think this chicken broth bowl is delicious as is, but I love how flexible it is. You can keep it simple with chicken, rice, and broth or load it up with cilantro, green onions, chili oil, and whatever other toppings you have around. It comes together fast for a weeknight dinner, but it’s much more interesting than another basic chicken and rice recipe.

Ingredients You'll Need

• 1 ½-2 lbs. chicken breast
• 1 tsp. ginger paste, divided
• ½ tsp. garlic powder
• 2-4 green onions, sliced, whites and greens separated
• 2-4 cloves garlic, minced
• 16 oz. chicken broth
• 5 oz. coconut milk
• 1 ½ tablespoons red curry paste
• 2 tsp. soy sauce
• 2 cups jasmine rice, cooked according to the package
• Chili flakes, a pinch
• Salt and black pepper, to taste
• Oil, for cooking
• Green onions, cilantro, and chili oil, for garnish

Ingredient Notes That Make These Chicken Broth Bowls Better

• Chicken: I use boneless, skinless chicken breasts because they cook quickly and slice easily for the bowls. Chicken thighs are a great substitute if you want something a little richer and more forgiving.
• Red curry paste: This is where most of the broth’s flavor comes from. Different brands vary quite a bit in heat, so start with the measured amount and add more after tasting if you want a stronger curry flavor.
• Coconut milk: Use full-fat canned coconut milk, not refrigerated coconut milk from a carton. You only need a small amount, but it gives the broth enough richness to balance the curry paste without turning it into a heavy coconut soup.
• Chicken broth: Since the broth is such a big part of the finished bowl, use one you actually like the flavor of. Low-sodium broth works well because the soy sauce and curry paste add salt too.
• Ginger: Ginger paste keeps the prep quick, but freshly grated ginger works just as well. I like using it both on the chicken and in the broth so the flavor carries through the whole bowl.
• Jasmine rice: Jasmine rice is my first choice because its light floral flavor works really well with coconut and curry. Basmati or regular white rice can be used instead.
• Soy sauce: A small amount adds savory depth without making the broth taste heavily soy-based. Tamari works as an easy substitute.
• Toppings: Green onions, cilantro, and chili oil are optional, but they make a big difference at the end. The fresh herbs brighten the broth, while chili oil lets everyone control how spicy their bowl is.

How to Make Chicken Broth Bowls

Step 1: Cook the Rice

Cook the jasmine rice according to the package directions, then set it aside while you make the chicken and broth.

Step 2: Sear the Chicken

Season the chicken with salt, black pepper, garlic powder, and about half of the ginger paste. Heat the oil in a large pot over medium-high heat, sear the chicken for a few minutes on each side until golden, then transfer it to a plate. It doesn’t need to be fully cooked yet.

Step 3: Build the Flavor Base

Reduce the heat to medium. Add the white parts of the green onions and cook until softened, scraping up the browned bits left behind by the chicken. Stir in the garlic, remaining ginger, and red pepper flakes, if using, and cook briefly until fragrant.

Step 4: Make the Coconut Curry Broth

Add the red curry paste and cook for about 1 minute, stirring it into the aromatics. Pour in the chicken broth, coconut milk, and soy sauce. Stir well and bring the broth to a gentle simmer.

Step 5: Finish Cooking the Chicken

Return the chicken to the pot and simmer until it’s cooked through and reaches 165°F in the thickest part. Remove it from the broth, let it rest briefly, then slice it into bite-sized pieces.

Step 6: Assemble the Bowls

Divide the jasmine rice between four serving bowls. Add the sliced chicken, then ladle the hot coconut curry broth over everything. Finish with green onion tops, cilantro, chili oil, or any other toppings you like.

Tips for the Best Chicken Broth Bowls

• Get a good sear on the chicken. Let the chicken sit against the hot pan long enough to brown before flipping it. Those browned bits left in the pot become part of the broth and add a lot of flavor.
• Bloom the curry paste before adding liquid. Giving the curry paste a minute in the hot pan helps bring out more of its flavor than stirring it directly into the broth.
• Keep the broth at a gentle simmer. Once the coconut milk is added, avoid a hard boil. Gentle heat keeps the broth smooth and prevents the coconut milk from separating.
• Taste the broth before adding more salt. Curry paste, soy sauce, and chicken broth can all be salty, and the amount varies by brand. Wait until the broth is finished before deciding whether it needs more seasoning.
• Let the chicken rest before slicing. A few minutes of rest keeps more of the juices inside the chicken instead of losing them onto the cutting board.
• Don’t overload the bowls with rice. Start with a modest scoop so there’s still plenty of coconut curry broth in every spoonful. You can always add more rice afterward.
• Add fresh toppings at the table. Green onions, cilantro, and chili oil are best added right before eating so they stay bright and fresh against the warm broth.

Chicken Broth Bowl FAQs

What is a chicken broth bowl?

A chicken broth bowl is a rice bowl served with enough flavorful broth to eat with a spoon. This version combines jasmine rice and seared chicken with a creamy coconut red curry broth, so it sits somewhere between a chicken rice bowl and a light curry soup.

Is this a Thai chicken broth bowl?

I’d describe this recipe as Thai-inspired rather than traditional Thai. The broth uses red curry paste, coconut milk, ginger, garlic, and soy sauce, but the viral broth bowl format itself is a modern rice-bowl style recipe.

How spicy is a coconut curry chicken broth bowl?

The heat depends mostly on the red curry paste you use since brands can vary quite a bit. This version has a mild-to-medium heat as written. For less spice, skip the red pepper flakes and chili oil. For more, add extra curry paste or chili oil at the end.

Can I make the broth less rich?

Yes. If the coconut flavor or richness is stronger than you want, stir in additional chicken broth a little at a time. You can also finish the bowl with fresh lime juice to brighten the broth and balance the coconut milk.

Can I make chicken broth bowls ahead of time?

Yes, but store the components separately. Keep the cooked rice, chicken, and coconut curry broth in individual containers, then reheat and assemble the bowls when you’re ready to eat. This keeps the rice from absorbing all of the broth in the refrigerator.

How do I store leftover chicken broth bowls?

Store the chicken, coconut curry broth, and jasmine rice in separate airtight containers in the refrigerator for up to 4 days. Keeping the rice separate is important because it will continue absorbing the broth as it sits. Reheat the chicken and broth together, warm the rice separately, then assemble the bowl just before serving.

What can I add to a chicken broth bowl?

Broccoli, bok choy, spinach, mushrooms, shredded carrots, or snap peas would all work well with the coconut curry broth. Cook firmer vegetables before assembling the bowls, while spinach can be stirred directly into the hot broth until wilted.

What should I put on top of a chicken broth bowl?

Green onions, cilantro, chili oil, and lime are my favorite toppings. You could also add sliced cucumber, sesame seeds, crispy onions, or chili crisp depending on how much texture and heat you want.

Chicken Bowls to Try Next

• Hot honey chicken bowl
• Chicken egg roll in a bowl
• Bang bang chicken bowl
• Chicken shawarma bowl