Description
Lemongrass Broth Bowls with Yellow Curry Chicken are a flavorful, comforting dish featuring a fragrant lemongrass and coconut milk broth paired with tender yellow curry chicken. Served over fluffy rice and topped with fresh mint, chili crisp, and crispy shallots, these bowls combine vibrant Southeast Asian flavors into a satisfying meal ideal for weeknight dinners or casual entertaining.
Ingredients
Scale
Broth Ingredients
- 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 coconut milk
- 3 tablespoons brown sugar
- 2 tablespoons reduced-sodium soy sauce (more to taste)
- 1 tablespoon lime juice
Chicken Ingredients
- 1 lb boneless skinless chicken thighs
- 1 tablespoon yellow curry paste (Maesri brand preferred; can substitute Thai Kitchen red curry paste)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 tablespoon olive oil
Other Ingredients
- 1 1/2 cups rice
- Mint leaves (for garnish, to taste)
- Chili crisp (for garnish, to taste)
- Crispy shallots (for garnish, to taste)
Instructions
- Start The Rice: Begin cooking the rice according to the package directions so it will be ready when assembling the bowls.
- Prep Aromatics: Peel and roughly chop the shallots, ginger, and lemongrass into large chunks. Add these aromatics to 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. When done, remove and discard the aromatic chunks by scooping them out with a mesh strainer, reserving the fragrant broth.
- Season It: Stir in the soy sauce, brown sugar, and lime juice to the broth. Whisk until fully combined and taste, adjusting seasoning as desired for balance.
- Make the Chicken: While the broth simmers, coat the chicken thighs evenly with yellow curry paste, garlic powder, salt, and olive oil. Air fry the chicken at 390°F for 12 minutes or until juices run clear and internal temperature reaches 165°F. Alternatively, sauté the chicken in a pan until cooked through. Once cooked, chop the chicken into bite-sized pieces.
- Serve: Assemble the bowls by plating the cooked rice first, topping with the chopped chicken, and then ladling the warm lemongrass broth over the top. Garnish with fresh mint leaves, chili crisp, and crispy shallots to add freshness, heat, and crunch.
Notes
- You can substitute red curry paste if yellow curry paste is unavailable, but it will alter the flavor slightly.
- If you do not have an air fryer, sauté the chicken in a skillet over medium heat until fully cooked.
- Adjust the saltiness and sweetness of the broth to your preference by adding more soy sauce or brown sugar.
- For a vegetarian version, substitute vegetable broth and omit the chicken, adding tofu or mushrooms instead.
- Use jasmine or basmati rice for the best texture and flavor pairing with the broth and curry chicken.
