Description
Lemongrass Broth Bowls with Curry Chicken offer a fragrant and comforting meal featuring a lemongrass-infused coconut milk broth paired with aromatic curry-spiced chicken thighs. Served over fluffy rice and garnished with fresh mint and crunchy toppings, this dish balances savory, sweet, and citrusy flavors in a simple yet elegant bowl perfect for a satisfying lunch or dinner.
Ingredients
Scale
Broth
- 2 shallots, peeled and roughly chopped
- 1 small knob of ginger, peeled and roughly chopped
- 1-2 stalks lemongrass, chopped into large chunks
- 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 (Maesri brand recommended; substitute Thai Kitchen red curry paste if unavailable)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 tablespoon olive oil
Rice and Toppings
- 1 1/2 cups rice
- Fresh mint leaves, for garnish
- Chili crisp, for garnish
- Crispy shallots, for garnish
Instructions
- Start The Rice: Begin cooking the rice according to the package instructions so that it is ready by the time the broth and chicken are finished.
- Prep Aromatics: Peel and roughly chop the shallots, ginger, and lemongrass into large chunks. Place them into a saucepan or stockpot to prepare the broth base.
- Simmer the Broth: Add the chicken broth and coconut milk to the saucepan with the aromatics. Simmer gently over low heat for 20 to 30 minutes to infuse the flavors. Remove and discard the aromatics by straining the broth using a mesh colander or spider strainer, reserving the smooth broth.
- Season the Broth: To the strained broth, whisk in the soy sauce, brown sugar, and lime juice. Taste and adjust seasoning as needed to balance salty, sweet, and tangy notes.
- Prepare the Chicken: While the broth simmers, toss the chicken thighs with yellow curry paste, garlic powder, salt, and olive oil until evenly coated.
- Cook the Chicken: Air fry the coated 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 over medium heat until cooked through. Once cooked, chop the chicken into bite-sized pieces.
- Assemble the Bowls: Plate a serving of the cooked rice, top with chopped curry chicken, then ladle the warm lemongrass-coconut broth over everything.
- Garnish and Serve: Finish each bowl with fresh mint leaves, a drizzle of chili crisp, and crispy shallots to add freshness and crunch. Serve immediately and enjoy.
Notes
- You can substitute yellow curry paste with red curry paste for a spicier flavor.
- If you do not have an air fryer, cooking the chicken in a skillet over medium heat works just as well.
- Adjust the soy sauce, sugar, and lime juice in the broth to suit your personal taste preferences.
- Use jasmine or basmati rice for best results with this recipe.
- The broth can be made ahead and reheated before serving.
