Ginger Chicken Arroz Caldo with Coconut Milk

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A comforting rice porridge made with tender chicken, fragrant ginger, and creamy coconut milk, simmered to silky perfection. This Filipino-inspired soup recipe, ready in about 50 minutes, pairs chicken thighs, jasmine rice, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Filipino cuisine 450 cal/serving

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Ingredients

1 lb (450g) chicken thighs
1 cup (200g) jasmine rice
1 tbsp (10g) fresh ginger
4 cups (950ml) chicken broth
1/2 cup (120ml) coconut milk
2 cloves garlic
1/4 cup (10g) green onions
1 tbsp (15ml) fish sauce
1/4 tsp salt
1 tbsp (15ml) cooking oil

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Instructions

Step 1: Heat 1 tbsp cooking oil in a pot over medium heat, add 2 cloves minced garlic and 1 tbsp minced ginger, and sauté for 1 minute until fragrant.
Step 2: Add 1 lb chicken thighs and cook for 3 minutes until browned on all sides; remove and set aside.
Step 3: Add 1 cup jasmine rice to the pot and stir for 1 minute to coat in oil.
Step 4: Pour in 4 cups chicken broth and 1/2 cup coconut milk, bring to a simmer, then return chicken to the pot.
Step 5: Reduce heat to low, cover, and simmer for 25 minutes until rice is tender and broth thickens.
Step 6: Stir in 1 tbsp fish sauce and 1/4 tsp salt, cook uncovered for 5 minutes, then stir in 1/4 cup chopped green onions and serve.