Description
A comforting and soothing chicken broth with fresh ginger, lime, and a hint of chili that awakens your senses.
Ingredients
Scale
- 2 garlic cloves (1 grated, 1 sliced)
- Juice of 1 lime (about 1–2 tablespoons) plus extra wedges to serve
- 2 boneless, skinless chicken thighs (about 250 g total)
- 15 g fresh ginger (about 1 thumb-sized piece, half grated, half cut into matchsticks)
- 1 red chili, finely chopped (remove seeds for milder heat)
- 1 tsp curry powder
- 350 ml water
- 1 tbsp olive oil
- 300 g cooked microwave rice (one 250–300 g pouch or ~1.5 cups cooked)
- Fresh coriander and mint, small handful each for garnish
- Salt — about 1 tsp total (adjust to taste)
- Optional: 1 tsp soy sauce or fish sauce for umami
Instructions
- Marinate the chicken: Grate half the garlic, add juice of half the lime, salt, and chicken thighs to a bowl. Mix well and refrigerate for at least 30 minutes.
- Prepare aromatics: Slice remaining garlic, slice half the ginger into matchsticks, and finely chop the red chili.
- Cook the chicken: Heat olive oil in a frying pan and add marinated chicken. Cook until charred and cooked through (about 10–15 minutes). Set aside and slice thinly.
- Make the broth: In the same pan, add sliced garlic, ginger matchsticks, and chili. Sauté for 2–3 minutes. Stir in curry powder, then add water and simmer for 4–5 minutes.
- Reheat rice: Microwave packaged rice as per package directions.
- Assemble and serve: Divide rice between bowls, ladle broth over, top with sliced chicken, and garnish with coriander and mint.
Notes
Use skinless thighs for richer flavor and a more forgiving texture. Adjust spiciness by managing chili seeds.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 4g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 70mg