Ginger Coconut Ground Chicken Broth Bowl

Ginger coconut broth bowl with ground chicken and rice.

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Ginger Coconut Ground Chicken Broth Bowl

My ginger ground chicken broth bowls are filled with rice, veggies, and a golden coconut milk broth for a warming, Thai-inspired meal!

Prep Time15

Cook Time25

Total Time40

Course: Main Course, Soup

Cuisine: asian, Thai

Servings: bowls

Calories: 615kcal

Author: Becky Hardin

Equipment

Saucepan
Large Skillet or non-stick pan

Ingredients

Broth:

2 cups chicken broth *
13.5 ounces coconut milk 1 can
3 tablespoons soy sauce **
1 tablespoon brown sugar
1 piece fresh ginger 1-inch piece***
1 teaspoon ground turmeric optional****

Chicken, Rice, and Veggies:

1 tablespoon brown sugar
2 tablespoons soy sauce **
2 cloves garlic minced
1 piece fresh ginger 1-inch piece, minced***
1½ tablespoons olive oil divided
1 pound ground chicken *****
2 large carrots sliced into thin rounds
2 baby bok choy chopped
3 cups cooked white rice jasmine or basmati******

Optional Toppings:

chopped fresh cilantro
green onions chopped
chili oil
lime wedges

Instructions

Add the chicken broth, coconut milk, soy sauce, brown sugar, ginger, and turmeric to a saucepan. Bring the mixture to a boil. Reduce to a simmer, and continue to cook for 15 minutes. Keep on low heat until ready to use.
2 cups chicken broth, 13.5 ounces coconut milk, 3 tablespoons soy sauce, 1 tablespoon brown sugar, 1 piece fresh ginger, 1 teaspoon ground turmeric
Meanwhile, in a small dish, combine the brown sugar, soy sauce, garlic, and minced ginger.
1 tablespoon brown sugar, 2 tablespoons soy sauce, 2 cloves garlic, 1 piece fresh ginger
Add 1 tablespoon olive oil to a large skillet over medium high heat. Add in the ground chicken and flatten with a spatula. Let it cook, undisturbed, on one side for 2-3 minutes until browned. Flip the chicken and break it up with a spoon. Cook until browned and crispy. Stir in the soy sauce mixture. Continue cooking until the sauce is absorbed. Transfer the ground chicken to a bowl or plate.
1 tablespoons olive oil, 1 pound ground chicken
Add a ½ tablespoon of olive oil to the same skillet. Add in the carrots and bok choy, and sprinkle with salt. Saute for a few minutes until tender crisp.
0.5 tablespoons olive oil, 2 large carrots, 2 baby bok choy
Add equal portions of ground chicken, carrots, bok choy, and rice to bowls. Discard the piece of ginger from the broth. Ladle the broth over everything.
3 cups cooked white rice
If desired, top with chopped cilantro, chopped green onion, and a drizzle of chili oil. Squeeze lime juice over the top.
chopped fresh cilantro, green onions, chili oil, lime wedges

Notes

*Chicken stock or other broths can be used instead.

**Use a low-sodium soy sauce if you prefer. Or swap it for tamari.

***Using fresh ginger pieces will give you the most flavor. Use a whole piece for the broth, and mince the other piece for the sauce.

****Adding turmeric creates a golden milk inspired broth with anti-inflammatory effects. And it makes it extra tasty!

*****Leftover, shredded, or rotisserie chicken can be used instead. Or swap it for another ground meat, like pork or turkey.

******Cooked noodles can be used instead of rice.

Becky's Top Tips:

Keep the broth over low heat while cooking the rest of the ingredients -- don't let it boil, or it will separate.
Use any vegetables you have available for step 3. Water chestnuts, radish, and mushrooms are all great options.
The ground chicken won't take long to cook. Just give it enough time to brown and absorb the sauce, then remove it from heat.
Portion out the chicken, vegetables, rice and broth in containers to easily prep for lunches throughout the week.
Nutritional info does not include optional ingredients.

Storage: Store ground chicken broth bowls in an airtight container in the fridge for up to 3 days. The ground chicken can be stored in the freezer for 3 months.

Nutrition