Spicy Chicken and Rice Broth Bowl
on Oct 19, 2026
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This spicy chicken and rice broth bowl is one of those dishes that pack flavor and comfort in every bite. It’s an easy dinner recipe that comes together quickly and is so delicious that no one will believe it was made right in your kitchen!
Broth bowls are some of my favorite things to make for dinner. They’re usually easy, quick to make, endlessly customisable, and not to mention absolutely comforting and delicious. Take this spicy chicken and rice broth bowl for example. It’s a recipe that comes together in just 30 minutes but flavors taste like it’s come out of your favorite Thai restaurant.
Creamy, nutty, spicy, and sweet, this chicken and rice broth bowl is one of those dishes you simply cannot have enough of. I love serving it with cooked rice and edamame, but could just have the spicy chicken and broth like a soup, or use noodles instead of rice. Either way, this is a dish you simply cannot not make.
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Ingredients for chicken and rice broth bowl
Chicken: I have used minced chicken for this recipe as it blends in beautifully in the dish and gives a broth-like consistency with little bits of texture in every bite
Soy sauce: Light soy sauce for umami and savoriness without the color. You can use dark soy sauce in a pinch, but the color of the dish will change slightly
Red thai curry paste: For an authentic Thai flavor and thicken the broth slightly
Peanut butter: Adds a nutty flavor and creaminess to the whole dish
Coconut milk: Makes the broth creamy, rich, and nutty. I have used homemade, thin coconut milk. But you can use store-bought as well
Seasoning: Salt and sugar for balance and flavor
Aromatics: Finely chopped ginger and garlic in the broth and grated garlic in the marination for flavor and aroma
Sesame oil: For a nutty, Asian flavor in every bite. You can use regular oil in a pinch
Cooked Rice: To serve. I have used regular small grain Jeera Samba rice. You can use whatever’s available to you
Edamame beans: Cooked for added protein and texture
Lemon juice: To add brightness and a fresh tang to the whole dish
Coriander: Finely chopped leaves used as garnish to deliver freshness in every bite
Frequently Asked Questions
Absolutely! Cauliflower, carrots, beans, babycorn, zucchini, and mushrooms are some veggies that work really well in this dish.
Yes, you can. Use paneer or tofu instead of chicken and either a veggie stock or water and you’ve got yourself an easy spicy vegetarian broth bowl ready in no time.
Yes you can. Simply dilute the coconut cream in 1:1 ratio and your thin coconut milk is ready to be used in no time.
Richa’s Top Tips
- Let the chicken brown before breaking it up. Spread the mince across the pan and let it cook undisturbed for a few minutes before flipping. This helps develop those golden, flavourful bits.
- Don’t overcrowd the pan. If your pan is small, cook the chicken in batches so it browns instead of steaming.
- Prep your toppings ahead. Cook the rice and edamame beforehand so all you need to do is prepare the chicken and broth when you’re ready to eat.
Storage Tips
- Refrigerator: Store the chicken, coconut broth, rice and edamame in separate airtight containers in the fridge for up to 3 days. Keeping them separate helps the rice retain its texture.
- Reheating: Reheat the chicken and broth in a saucepan over low to medium heat until steaming hot. Add a splash of water if the broth has thickened. Reheat the rice and edamame separately until piping hot.
- Meal prep: You can prepare the chicken, broth, rice and edamame ahead of time and assemble the bowls just before serving. Store the lemon juice and coriander separately and add them fresh.
- Freezing: The cooked chicken can be frozen in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat gently. For the best texture, cook fresh rice, edamame, and broth when serving.
- Avoid storing assembled bowls for too long: Once the rice is mixed with the broth and toppings, it is best eaten fresh. Cool leftovers promptly and refrigerate within 2 hours.
Customisation Ideas
- Use more veggies: If you want more texture, nutrition, and flavor, add in veggies like mushroom, cauliflower, green peas, babycorn, zucchini, etc. It tastes really good in this dish
- Use another nut butter: Almond, cashew, or even a seed butter will taste really nice in this dish. Feel free to use whatever you like and have available
- Use another cut of chicken: I think minced chicken cooks quickly and becomes crispy easily. But you can use another cut of boneless chicken and use it in this recipe if you prefer
- Add noodles instead of rice: Hakka noodles, rice noodles, spaghetti, udon noodles, whatever you have, works beautifully in this recipe
- Make it spicy: Use slit or chopped green chillies, red chilli flakes, or cayenne pepper for an extra kick of heat
- Adjust the broth consistency: Add a little more water if you prefer a lighter broth, or let it simmer for another minute or two if you’d like it thicker. Avoid boiling it for too long, as coconut milk can separate.
This spicy chicken and rice broth bowl is the kind of dish you will be making all winter long. It’s cozy, comforting, delicious, and so easy to put together. It’s a dish the whole family will love slurping on as the colder months approach.
If you make this recipe, DM me your pictures over on my IG @my_foodstory. I love seeing your recreations!
Watch Broth Bowl Recipe Video
Spicy Chicken and Rice Broth Bowl
Ingredients
- 250 grams minced chicken
Marination
- 2 teaspoons light soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon grated garlic
Other
- 1 tablespoon sesame or any neutral cooking oil, divided
- 1 teaspoon finely chopped ginger
- 1 teaspoon finely chopped garlic
- 1 tablespoon red thai curry paste
- 1 teaspoon light soy sauce
- 1 tablespoon peanut butter
- ½ teaspoon sugar
- ¼ teaspoon salt
- 1 cup thin coconut milk
- ½ cup water
To serve
- 1 cup cooked rice
- ⅓ cup cooked edamame beans
- ½ lemon juice
- 1 tablespoon finely chopped coriander
Instructions
- Add minced chicken to a bowl, add soy sauce, sesame oil, garlic, mix well and set aside to marinate for 20-25 minutes.
- Heat sesame oil in a flat bottomed pan, add marinated chicken and roast on medium heat till they turn golden from the bottom Flip and roast on the other side till they turn golden. Break them into bite sized pieces and transfer to a plate.
- Heat the same pan, add the remaining 1 teaspoon of oil. Add ginger, garlic and saute for a few seconds till fragrant. Add thai curry paste, soy sauce, peanut butter, sugar, salt and saute for a few seconds till they mix well. Add coconut milk, water and boil for 2-3 minutes and take off the heat.
- To serve, add rice to a large bowl, pour the hot broth on the rice, top with roasted chicken mince, edamame beans, lemon juice, garnish with coriander leaves and serve hot.
