Ginger Ground Chicken Coconut Broth Bowl Recipe

These ginger coconut broth bowls with ground chicken, rice, and veggies are wonderfully nourishing! I was inspired by the wholesome flavors of Thai coconut milk soup, and combined it with heartier ingredients to make it more filling. Simple ingredients and a few steps are all it takes to make this warming, brothy rice bowl!

Golden Coconut Broth Bowls with Ground Chicken and Rice

These Thai-inspired ground chicken broth bowls are like a heartier version of my chicken pho, with a homemade soup broth that barely takes any effort. I use creamy coconut milk, chicken broth, soy sauce, brown sugar, fresh ginger, and a little bit of turmeric to give it that beautiful golden color. Every sip warms my belly, and I love the way it coats all of the other ingredients.

Swimming in these brothy bowls is a flavorful ginger ground chicken mix, plenty of rice, and some sautéed veggies. Everything comes together easily in under 1 hour, making this one of my new favorite ways to use up extra chicken broth!

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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 Time: 15 minutes mins

Cook Time: 25 minutes mins

Total Time: 40 minutes mins

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Serves 4 bowls

1x2x3x

Chicken, Rice, and Veggies:

• 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

*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.

Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.

Nutrition Facts

Ginger Coconut Ground Chicken Broth Bowl

Amount Per Serving

Calories 615
Calories from Fat 315

% Daily Value*

Fat 35g54%

Saturated Fat 22g138%

Trans Fat 0.1g

Polyunsaturated Fat 3g

Monounsaturated Fat 9g

Cholesterol 98mg33%

Sodium 1403mg61%

Potassium 1035mg30%

Carbohydrates 49g16%

Fiber 2g8%

Sugar 9g10%

Protein 28g56%

Vitamin A 8529IU171%

Vitamin C 29mg35%

Calcium 123mg12%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Main Course, Soup

Cuisine: asian, Thai

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How to Make Broth Bowls with Ground Chicken Step by Step

Prep: Gather the list of ingredients for this easy chicken broth bowl recipe. Mince the garlic; mince 1 piece of ginger (leave the other whole); slice the carrots into thin rounds; and chop the bok choy. I recommend setting the ground chicken on the counter for 15-30 minutes beforehand, so it has time to come to room temp before cooking. I always use leftover rice for this recipe, but you can steam some white rice now to get started.

Make the Coconut Broth: Add 2 cups of chicken broth, 13.5 ounces (1 can) of coconut milk, 3 tablespoons of soy sauce, 1 tablespoon of brown sugar, a whole 1-inch piece of ginger, and 1 teaspoon of ground turmeric (if using) to a saucepan. Bring the mixture to a boil, then quickly reduce the heat and let it simmer for about 15 minutes. Be sure to keep it over a low heat until ready to use.

Whisk the Sauce: While the broth simmers, make the sauce, chicken, and veggies. In a small dish, combine 1 tablespoon of brown sugar, 2 tablespoons of soy sauce, 2 minced cloves of garlic, and 1 minced piece of ginger

Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 1 pound of ground chicken to the pan, and flatten it with a spatula. Let it cook undisturbed (don’t crumble or break it up yet) on one side for 2-3 minutes, until browned. Then flip it over and break it up, cooking a few more minutes, until it’s browned and crispy. Finally, stir in the soy sauce mixture, and continue cooking until the meat absorbs all of the sauce. Transfer the ground chicken to a bowl or plate.

Sauté the Veggies: To the same skillet, add a ½ tablespoon of olive oil, 2 sliced carrots, 2 chopped bok choy, and a sprinkle of salt. Sauté for a few minutes, until the veggies are tender-crisp.

Assemble the Bowls: Distribute equal portions of the ginger ground chicken, veggie mix, and cooked white rice to 4 bowls. Remove the coconut broth from heat, discard the piece of ginger, and ladle portions of it over each bowl.

Serve: I like to serve these ground chicken and broth bowls topped with chopped cilantro, chopped green onion, and a drizzle of chili oil. Then I finish them with a squeeze of lime juice!

How to Store, Freeze, and Reheat

Let broth bowls cool before storing in an airtight container. I recommend storing each component separately if you’re planning to meal prep, because the broth can make some ingredients soggy.

• Fridge: Store the chicken, broth, veggies, and rice in airtight containers, for up to 3 days in the refrigerator. Assembled bowls keep well overnight.

• Freezer: I don’t recommend freezing the entire dish, but the ground chicken can be stored in the freezer for up to 3 months.

• Reheat: Gently reheat in a saucepan on the stovetop over medium heat, stirring until warmed through.