Spicy gochujang chicken, silky rice noodles, and a rich coconut curry broth all piled into one big bowl. Add some fresh cucumber, cilantro, a squeeze of lime, and a spoonful of chili crunch and you have the coziest, most satisfying dinner bowl.

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If you haven’t tried my first Coconut Thai Curry Beef Broth Bowls, you must try it after this chicken broth bowl. It seems like a lot of you guys have tried it and loved it. I’ve seen so many people share it on Instagram, it makes me so happy!

Why You’ll Love This Chicken Broth Bowl

These broth bowls are all the hype right now and there is a lot to love about these bowls, but the spicy pan-seared chicken paired with this coconut broth is definitely my favorite part.

The broth is so easy to make for this bowl. Red curry paste, coconut milk, broth, soy sauce, lime, and a little fish sauce create a creamy, flavorful broth that comes together in one pan/pot. You only need to let it simmer for a few minutes to bring everything together.

And then there are the toppings. Fresh cucumber and cilantro add crunch, lime adds a little acidity, and chili crunch brings the heat. It all balances out the richness of the coconut broth.

Tips For Making The Best Broth Bowls

Searing the chicken right. I love a good sear on chicken. The best way to do this is not to overcrowd the pan when cooking the chicken. So if your pan is not big enough, simply cook the chicken in two batches. Also, when you add the chicken to the pan, leave it undisturbed, try not to touch it or flip it until it’s hit the 5 minute mark, this will create a beautiful sear on both sides. Also, this Gochujang Paste is my favorite, I find it has a perfect balance of sweet heat.

Cook the curry paste before adding the liquids. Give the red curry paste a minute in the skillet with the garlic and ginger. It helps bring out its flavor and makes the broth taste much more flavorful.

Don’t boil the coconut broth. You just want a gentle simmer. Once everything is hot and combined, it’s ready to go.

Assemble right before serving. These bowls are best when the broth is still hot. Add the toppings right before serving and dig in.

CHECK OUT A FEW OF MY FAVORITE DINNERS!

If you make these Spicy Gochujang Chicken Broth Bowl, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking!

Spicy Gochujang Chicken Broth Bowl

Feta Topalu

5 from 1 vote

Print Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Servings 4

Ingredients

Chicken

2 pounds boneless, skinless chicken thighs
⅓ cup soy sauce
2 tablespoons gochujang chile sauce
2 tablespoons hoisin sauce
3 tablespoons rice vinegar
4 cloves garlic, minced
1 teaspoon freshly grated ginger
2 tablespoons avocado oil

Coconut Curry Broth

1 tablespoon avocado oil
2 cloves garlic, minced
1 teaspoon freshly grated ginger
2 tablespoons red curry paste
3 cups chicken or beef broth
1 (15 oz) can coconut milk
3 tablespoons soy sauce
1 tablespoons fresh lime juice
1 teaspoon fish sauce
1 tablespoon sesame oil

For the Bowls

Cooked rice vermicelli noodles
Persian cucumber, thinly sliced or cut into half-moons
Chopped cilantro
Lime wedges
Chili crunch

Instructions

For the Chicken

In a large bowl, whisk together all of the chicken ingredients besides the chicken thighs until the marinade is well combined. Add the chicken to the marinade and toss to coat. Refrigerate for 30 minutes or overnight.
Heat avocado oil in large skillet over medium/high heat. Add the chicken thighs and cook for 5-6 minutes per side, until chicken is cooked through or internal temp reads 165 F. Don't over crowd the pan when adding the chicken, cook in two separate batches if your pan is not large enough. Set aside and let cool for 5 minutes before slicing.

For the Broth

Heat oil in another skillet or sauce pan over medium heat. Add garlic and ginger, cook for 30 seconds. Stir in red curry paste, cook for an additional minute. This will help bring out the flavor. Whisk in chicken broth, coconut milk, soy sauce, lime juice, fish sauce, and sesame oil. Bring to a gentle simmer and remove from heat.

Assemble the Bowls

For each bowl: Add a generous amount of cooked vermicelli noodles. Pile the sliced chicken next to the noodles. Add fresh cucumber alongside the chicken. Ladle the hot coconut broth over the chicken and cucumbers.
Finish each bowl with chopped cilantro, lime wedges, and a spoonful of chili crunch. Serve immediately.

Keyword Broth Bowl, Chicken, Chicken and Noodles, Chicken Broth Bowl, Chicken Recipe, Rice Noodles

Spicy Gochujang Chicken Broth Bowl

Why You’ll Love This Chicken Broth Bowl