Description
Lemongrass Broth Bowls with Yellow Curry Chicken are vibrant, aromatic, and comforting bowls featuring a fragrant lemongrass and coconut milk broth paired with tender yellow curry spiced chicken thighs and fluffy rice. Topped with fresh mint, chili crisp, and crispy shallots, these bowls offer a perfect balance of savory, sweet, and tangy flavors in a light, satisfying meal ready in just 40 minutes.
Ingredients
Scale
Broth
- 2 shallots
- A small knob of ginger
- 1-2 stalks lemongrass
- 3 cups chicken broth (or 3 cups water + 1 heaping tablespoon Better Than Bouillon chicken base)
- 1 can 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 (Maesri or substitute Thai Kitchen red curry paste)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 tablespoon olive oil
Rice and Toppings
- 1 1/2 cups rice
- Mint (to taste)
- Chili crisp (to taste)
- Crispy shallots (to taste)
Instructions
- Start The Rice: Begin cooking your rice according to the package directions to ensure it is ready when the broth and chicken are done.
- Prep Aromatics: Peel and roughly chop the shallots, ginger, and lemongrass into large chunks. Add these aromatics to a saucepan or stock pot to build the base flavor for the broth.
- Simmer the Broth: Pour in the chicken broth and coconut milk with the aromatics. Simmer over low heat for 20-30 minutes to infuse the broth with the flavors. After simmering, remove and discard the aromatics using a small wire mesh colander or spider strainer, reserving the flavorful broth.
- Season It: Stir in the soy sauce, brown sugar, and lime juice into the broth. Whisk well to combine, then taste and adjust seasoning as needed to balance savory, sweet, and tangy notes.
- Make the Chicken: While the broth simmers, toss the chicken thighs with yellow curry paste, garlic powder, salt, and olive oil until fully coated. Air fry the chicken at 390°F (199°C) for 12 minutes or until the internal temperature reaches 165°F (74°C). Alternatively, you can sauté the chicken in a pan until cooked through. Chop the cooked chicken into bite-sized pieces.
- Serve: Plate the cooked rice first, then top with the chopped yellow curry chicken. Pour the warm lemongrass coconut broth over the bowl. Garnish generously with fresh mint leaves, chili crisp, and crispy shallots for added texture and flavor.
Notes
- You can substitute the air frying method by sautéing the chicken in a skillet if an air fryer is unavailable.
- Adjust the amount of soy sauce and lime juice to suit your preferred taste balance.
- Use fresh lemongrass for the best aromatic broth, but dried lemongrass can be a backup option.
- This dish can be prepared gluten-free by using a gluten-free soy sauce alternative.
- Allow the broth to simmer gently to avoid boiling off too much liquid and to concentrate the flavors.
