Description
Lemongrass Broth Bowls with Yellow Curry Chicken are a vibrant and flavorful dish combining aromatic lemongrass broth, creamy coconut milk, fragrant yellow curry chicken, and fluffy rice. This recipe offers a perfect balance of zesty, savory, and mildly sweet flavors topped with fresh mint, crispy shallots, and spicy chili crisp, ideal for a comforting and exotic meal ready in just 40 minutes.
Ingredients
Scale
Broth
- 2 shallots, peeled and roughly chopped
- 1 small knob of ginger, peeled and roughly chopped
- 1-2 stalks lemongrass, roughly chopped
- 3 cups chicken broth (or 3 cups water + 1 heaping tablespoon Better Than Bouillon chicken base)
- 1 can (13.5 oz) coconut milk
- 3 tablespoons brown sugar
- 2 tablespoons reduced-sodium soy sauce (more to taste)
- 1 tablespoon lime juice
Chicken
- 1 lb boneless skinless chicken thighs
- 1 tablespoon yellow curry paste (e.g., Maesri or substitute Thai Kitchen red curry paste)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 tablespoon olive oil
Rice
- 1 1/2 cups rice (white or jasmine rice recommended)
Toppings
- Fresh mint leaves, to taste
- Chili crisp, to taste
- Crispy shallots, to taste
Instructions
- Start The Rice: Begin cooking the rice according to the package instructions so it is ready as you serve the dish.
- Prep Aromatics: Peel and roughly chop the shallots, ginger, and lemongrass into large chunks. Place these aromatic vegetables into a saucepan or stock pot to prepare the broth base.
- Simmer the Broth: Add the chicken broth and coconut milk to the pot with the aromatics. Simmer this mixture over low heat for 20 to 30 minutes to develop deep flavors. After simmering, strain out and discard the aromatics using a small wire mesh colander or spider strainer, reserving the clear flavorful broth.
- Season It: Whisk the soy sauce, brown sugar, and lime juice into the broth. Taste and adjust seasoning as needed to balance the savory, sweet, and tangy notes.
- Make the Chicken: While the broth simmers, coat the chicken thighs in the yellow curry paste, garlic powder, salt, and olive oil until they are well-covered. Air fry the chicken at 390°F (200°C) for 12 minutes or until the internal temperature reaches 165°F (74°C). Alternatively, sauté the chicken in a pan over medium heat until cooked through. Once cooked, chop the chicken into bite-sized pieces.
- Serve: To assemble the bowls, plate the cooked rice first, top with the chopped yellow curry chicken, then ladle the warm lemongrass coconut broth over the top. Garnish with fresh mint leaves, chili crisp, and crispy shallots to add freshness, heat, and crunch to your dish.
Notes
- You can substitute Thai Kitchen red curry paste if yellow curry paste is unavailable.
- If you don’t have an air fryer, sauté the chicken in a skillet until cooked thoroughly.
- Using reduced-sodium soy sauce helps control the saltiness of the broth.
- Adjust the amount of brown sugar and lime juice to your taste preference for sweetness and acidity.
- For a gluten-free version, use tamari sauce instead of soy sauce.
- To make ahead, the broth can be prepared a day in advance and reheated before serving.
