Description
Lemongrass Broth Bowls with Yellow Curry Chicken is a vibrant and comforting meal featuring fragrant lemongrass and coconut milk broth paired with tender, curry-spiced chicken thighs. This easy-to-make dish combines aromatic Southeast Asian flavors with the convenience of air frying for juicy chicken, served over fluffy rice and garnished with fresh mint, chili crisp, and crispy shallots for texture.
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 (such as Maesri or substitute Thai Kitchen red curry paste)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 tablespoon olive oil
Other
- 1 1/2 cups rice
- Fresh mint leaves (for garnish)
- Chili crisp (for garnish, to taste)
- Crispy shallots (for garnish, to taste)
Instructions
- Start The Rice: Begin by cooking the rice according to the package directions to ensure it is ready to serve with the broth and chicken.
- Prep Aromatics: Peel and roughly chop the shallots, ginger, and lemongrass into large pieces to infuse maximum flavor into the broth.
- Simmer the Broth: Place the chopped aromatics in a saucepan or stock pot and add the chicken broth and coconut milk. Simmer gently over low heat for 20 to 30 minutes to extract the flavors. Then strain out and discard the solids using a small wire mesh colander or spider strainer.
- Season The Broth: Whisk in soy sauce, brown sugar, and lime juice into the strained broth. Taste and adjust the seasoning as needed to balance sweetness, saltiness, and acidity.
- 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 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 fully cooked. After cooking, chop the chicken into bite-sized pieces.
- Assemble the Bowls: Plate the cooked rice first, top with the chopped curry chicken, then ladle the warm lemongrass broth over everything.
- Garnish and Serve: Finish each bowl with fresh mint leaves, a spoonful of chili crisp, and crispy shallots for added texture and flavor. Serve immediately and enjoy.
Notes
- You can substitute Thai Kitchen red curry paste if yellow curry paste is unavailable.
- Use reduced-sodium soy sauce to better control salt levels in the broth.
- For a stovetop method, simply sauté the chicken instead of air frying.
- Crispy shallots and chili crisp can be found in Asian grocery stores or online.
- Adjust the amount of lime juice and brown sugar in the broth to suit your taste preferences.
- This recipe yields 4 generous servings, perfect for a family meal.
