Description
Lemongrass Broth Bowls with Yellow Curry Chicken combines fragrant lemongrass and ginger-infused coconut broth with tender, curry-spiced chicken thighs served over fluffy rice. This vibrant and comforting dish brings together Southeast Asian flavors with easy-to-follow cooking methods, perfect for a flavorful weeknight dinner.
Ingredients
Scale
Broth Ingredients
- 2 shallots, peeled and roughly chopped
- 1 small knob of ginger, peeled and roughly chopped
- 1-2 stalks lemongrass, trimmed and roughly chopped
- 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 Ingredients
- 1 lb. boneless skinless chicken thighs
- 1 tablespoon yellow curry paste (e.g., Maesri brand; substitute Thai Kitchen red curry paste if needed)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 tablespoon olive oil
Other
- 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 following the package instructions so it will be ready to serve alongside the broth and chicken.
- Prep Aromatics: Peel and roughly chop the shallots, ginger, and lemongrass into large chunks, preparing them for flavoring the broth.
- Simmer the Broth: Place the chopped shallots, ginger, and lemongrass into a saucepan or stock pot. Add the chicken broth and coconut milk, then bring to a low simmer. Let it cook gently for 20 to 30 minutes to infuse the flavors without boiling.
- Strain the Broth: Using a small wire mesh colander or spider strainer, remove and discard the aromatic chunks from the broth, reserving the clear, flavorful liquid.
- Season the Broth: Add the soy sauce, brown sugar, and lime juice to the strained broth. Whisk well to combine, then taste and adjust seasoning as needed for balance between salty, sweet, and tangy flavors.
- Prepare the Chicken: In a bowl, toss the boneless skinless chicken thighs with the yellow curry paste, garlic powder, salt, and olive oil until evenly coated.
- Cook the Chicken: Air fry the chicken at 390°F for 12 minutes or until the internal temperature reaches 165°F. Alternatively, you can sauté the chicken in a pan over medium heat until fully cooked. Once done, chop the chicken into bite-sized pieces.
- Assemble the Bowls: To serve, plate the cooked rice first, then add the chopped curry chicken on top. Pour the warm lemongrass coconut broth over the rice and chicken.
- Garnish and Serve: Finish with fresh mint leaves, chili crisp, and crispy shallots as garnishes, adding texture and bursts of flavor. Serve immediately for the best taste experience.
Notes
- You can adjust the number of lemongrass stalks depending on how strong you want the lemongrass flavor in the broth.
- If you don’t have an air fryer, sautéing the chicken on the stovetop works equally well.
- Use reduced-sodium soy sauce to control salt levels in the broth.
- For a vegetarian version, substitute chicken thighs with firm tofu and use vegetable broth.
- Leftover broth can be refrigerated for up to 3 days and reheated gently before serving.
