Lemongrass Broth Bowls with Yellow Curry Chicken
Lemongrass Broth Bowls combine creamy coconut broth, fragrant lemongrass, and tender yellow curry chicken. Served over rice, this easy Thai-inspired recipe is comforting, flavorful, and perfect for weeknight dinners.
Ingredients
Lemongrass Broth
- 2 shallots
- Small knob fresh ginger
- 1 –2 stalks lemongrass
- 3 cups chicken broth
- 1 can coconut milk
- 3 tablespoons brown sugar
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon fresh lime juice
Yellow Curry Chicken
- 1 pound boneless skinless chicken thighs
- 1 tablespoon yellow curry paste
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 1 tablespoon olive oil
For Serving
- 1½ cups cooked rice
- Fresh mint
- Chili crisp
- Crispy shallots
Instructions
- Prepare the rice according to the package directions.
- Peel and roughly chop the shallots, ginger, and lemongrass into large pieces.
- Add the aromatics, chicken broth, and coconut milk to a large saucepan.
- Simmer gently for 20–30 minutes.
- Remove and discard the aromatics using a strainer.
- Stir in the soy sauce, brown sugar, and lime juice. Taste and adjust seasoning if needed.
- In a bowl, combine chicken thighs with yellow curry paste, garlic powder, salt, and olive oil.
- Air fry at 390°F (200°C) for about 12 minutes, or cook in a skillet until the chicken reaches an internal temperature of 165°F (74°C).
- Cut the cooked chicken into bite-sized pieces.
- Divide cooked rice among serving bowls.
- Top with chicken and pour the hot Lemongrass Broth Bowls broth over everything.
- Garnish generously with mint, chili crisp, and crispy shallots before serving.
Notes
- Substitute jasmine rice with brown rice or rice noodles.
- Add soft-boiled eggs for additional protein.
- Fresh cilantro can replace mint.
- A squeeze of fresh lime before serving brightens every bite.
- For extra heat, increase the chili crisp.