Coconut Lime Brothy Rice (with Lemongrass Chicken)

Name: Coconut Lime Brothy Rice (with Lemongrass Chicken)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 pound chicken thighs (boneless and skinless); 3 cloves garlic (minced); 1 Tbsp minced lemongrass; 2 Tbsp fish sauce; 1.5 Tbsp soy sauce; 2 tsp dark soy sauce; 1.5 Tbsp brown sugar; 2 Tbsp lime juice; 1 Tbsp neutral oil (for searing); 1 Tbsp olive oil; 1/2 white onion (finely chopped); 4 cloves garlic (minced); 1 Tbsp minced ginger; 2 Thai chilis (or 1/4 tsp red chili flakes); 1 green onion (chopped); 1 cup low sodium chicken broth; 1 can (13.5 fl oz) full-fat coconut milk; 3 Tbsp fish sauce; 1 Tbsp granulated sugar; 2 limes (zested and juiced); Salt (to taste); Cooked white rice; Bok choy or vegetables of choice; Chopped scallions; Chili oil

Jump to Recipe Print Recipe Add Us as a Trusted Site on Google

This coconut lime brothy rice contains two of my favorite recipes in one: my lemongrass chicken and my creamy coconut lime broth. It's bright, a little spicy, and exactly what I want for dinner on a busy weeknight.

A bowl of rice, seared chicken, and bok choy served in a creamy sauce, topped with green onions.

Quick Summary: Coconut Lime Brothy Rice (with Lemongrass Chicken)

⭐️ What It Is: Coconut lime brothy rice is fluffy rice in a creamy, zesty coconut broth topped with lemongrass chicken.
👍 Why Make This Recipe: The broth simmers while the chicken marinates, so it's done in about 30 minutes.
⏰ Total Time: 30 minutes
🧂 Key Ingredients: Chicken thighs, lemongrass, coconut milk, limes, fish sauce.
🚫 Skip This: Cooking the rice in the broth, since ladling it over keeps the grains fluffy.
🫢 The Secret: Stir in the lime zest at the very end so the broth stays bright.
❓ Can I Make It Ahead?: Yes, make the broth up to 3 days ahead and reheat gently.
🍽️ Best For: Weeknight dinners, cozy nights in, and meal prep.

SUMMARIZE AND SAVE THIS CONTENT

Add As a Trusted Google Source

Jump to:

Quick Summary: Coconut Lime Brothy Rice (with Lemongrass Chicken)
What Is Coconut Lime Brothy Rice?
Why You'll Love This Recipe
Key Ingredients
Customizations and Substitutions
How to Make Coconut Lime Brothy Rice (with Lemongrass Chicken)
Herman's Expert Tips
Storage
Coconut Lime Brothy Rice FAQs
What to Serve with Coconut Lime Brothy Rice
Coconut Lime Brothy Rice (with Lemongrass Chicken)

What Is Coconut Lime Brothy Rice?

Coconut lime brothy rice is a bowl of fluffy white rice sitting in a creamy, zesty coconut broth, topped with sliced lemongrass chicken, bok choy, and chili oil. Brothy rice is popular on social media recently but it's something my family has been doing for years. In my Cantonese household, pouring soup over a bowl of rice (pao fan) was the ultimate comfort meal and a great way to eat a nourishing meal.

My version borrows the marinade from my Vietnamese lemongrass chicken and the broth from my coconut lime chicken, so every bite is savory, citrusy, and a little sweet.

Why You'll Love This Recipe

Two Favorites, One Bowl: Caramelized lemongrass chicken meets the same creamy broth from my coconut lime poached fish.
Faster Than Takeout: The broth simmers while the chicken marinates, so dinner is on the table in only 30 minutes.
Cozy but Bright: It hits the same comfort spot as my rice cooker Hainanese chicken rice, just with a zesty, spicy coconut kick.

Key Ingredients

Chicken thighs: They stay juicy after searing and slicing but you can use chicken breast too if you'd like.
Lemongrass: Adds a fresh, citrusy fragrance that makes the chicken taste like your favorite Vietnamese spot.
Fish sauce: A savory, umami sauce that is used in traditional Thai and Vietnamese food.
Coconut milk: Full fat coconut milk makes the broth rich and silky without any cream.
Limes: The zest and juice keep the coconut broth bright instead of heavy.
Fish sauce: Brings salty, savory depth to both the marinade and the broth.

Customizations and Substitutions

Red Curry Version: Stir 1 to 2 tablespoons of red curry paste into the aromatics for a deeper, spicier broth, like the base of my Thai coconut curry noodle soup.
Swap the Protein: Use shrimp or flaky white fish and poach it right in the broth, the same way I make my Thai red curry poached fish.
Use Chicken Breasts: Pound chicken breasts to an even thickness and sear them 3-4 minutes per side so they don't dry out.
Add More Veggies: Spinach, mushrooms, or snow peas can simmer in the broth for the last couple minutes.

How to Make Coconut Lime Brothy Rice (with Lemongrass Chicken)

Step 1: Marinate the chicken
Combine the chicken thighs, garlic, lemongrass, fish sauce, soy sauce, dark soy sauce, brown sugar, and lime juice in a large bowl and marinate for 15 minutes.

Step 2: Cook the aromatics
Heat the olive oil in a medium pot over medium heat and cook the onion for 2-3 minutes, then add the garlic, ginger, Thai chilis, and green onion and cook for 1 minute until fragrant.

Step 3: Simmer the coconut lime broth
Pour in the chicken broth and coconut milk, stir in the fish sauce, sugar, and lime juice, and simmer gently for 3-4 minutes. Stir in the lime zest and season with salt.

Step 4: Sear the chicken
Heat the neutral oil in a large skillet over medium high heat and sear the chicken for 4-5 minutes per side until browned and cooked through. Rest for a few minutes, then slice.

Step 5: Assemble the bowls
Ladle a generous pool of broth into each bowl, add a scoop of white rice, then top with bok choy, sliced chicken, scallions, and a drizzle of chili oil.

Herman's Expert Tips

Broth First, Rice Second: Ladling the broth in before the rice keeps the grains fluffy instead of soggy, which is the whole difference between brothy rice and porridge.
Thighs Win Here: I tested this with breasts and thighs, and thighs are better because they stay juicy while the sugar caramelizes, the same marinade magic as my lemongrass chicken wings.
Adjust the limes: Adjust the amount of lime juice in the broth to your preference as sometimes limes can be more or less juicy. Then top with a spoonful of my homemade lemongrass chili oil to double down on the lemongrass.

Storage

Store the broth, chicken, and rice separately in airtight containers in the fridge for up to 3 days, and reheat the broth gently so the coconut milk doesn't split. Leftover broth freezes for up to 2 months and makes a fun coconut twist on my wonton noodle soup.

Coconut Lime Brothy Rice FAQs

What is the difference between coconut lime brothy rice and congee?

Congee simmers the rice until it breaks down into a creamy porridge, like my rotisserie chicken congee. Brothy rice keeps the grains whole and fluffy, and the broth is poured over right before eating.

Is coconut lime brothy rice the same as tom kha?

They're similar but not the same. Both use coconut milk and lime, but tom kha gets its flavor from galangal and kaffir lime leaves, while this broth leans on ginger and garlic. If you love bright, sour Thai broths, try my tom yum soup next.

Is coconut lime brothy rice healthy?

It's a pretty balanced bowl with protein, veggies, and rice, but full fat coconut milk does make it rich. For a lighter version, use half light coconut milk with extra chicken broth and pile on more bok choy.

What kind of rice is best for brothy rice?

Jasmine rice is my go to because it's fragrant and holds its shape in the broth.

What to Serve with Coconut Lime Brothy Rice

If you loved this Coconut Lime Brothy Rice (with Lemongrass Chicken) recipe or any other recipes on my site, please leave a ⭐️ rating and let me know your thoughts in the comments below!