Ginger Chicken Arroz Caldo with Coconut Milk
A comforting rice porridge made with tender chicken, fragrant ginger, and creamy coconut milk, simmered to silky perfection. This filipino-inspired soups ready in about 50 minutes pairs (450g) chicken thighs, (200g) jasmine rice, (10g) 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.
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
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.
Frequently asked questions
How long does Ginger Chicken Arroz Caldo with Coconut Milk take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Ginger Chicken Arroz Caldo with Coconut Milk?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (450g) chicken thighs from drying out.
Can I substitute ingredients in Ginger Chicken Arroz Caldo with Coconut Milk?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Ginger Chicken Arroz Caldo with Coconut Milk for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Ginger Chicken Arroz Caldo with Coconut Milk?
Filipino soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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