Spicy Gochujang Chicken Broth Bowl
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.
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.