Description
Lemongrass Broth Bowls with Yellow Curry Chicken is a fragrant and comforting dish featuring tender chicken thighs coated in vibrant yellow curry paste, served over fluffy rice and immersed in a savory lemongrass and coconut milk broth. Topped with fresh mint, chili crisp, and crispy shallots, this bowl combines fragrant Southeast Asian flavors with a balanced and hearty meal perfect for any day of the week.
Ingredients
Scale
Broth
- 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 (about 13.5 oz)
- 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 (such as Maesri or Thai Kitchen red curry paste)
- 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 to ensure it is ready when assembling the bowls.
- Prep Aromatics: Peel and roughly chop the shallots, ginger, and lemongrass into large chunks, preparing them for the broth base.
- Simmer the Broth: Add the aromatics to a saucepan or stock pot along with the chicken broth and coconut milk. Simmer gently over low heat for 20-30 minutes to infuse flavor. After simmering, remove and discard the aromatics by straining the broth through a wire mesh colander or spider strainer, reserving the flavorful broth.
- Season It: Whisk the brown sugar, reduced-sodium soy sauce, and lime juice into the strained broth. Taste and adjust seasoning as desired for a balanced sweet, salty, and tangy broth.
- Make the Chicken: While the broth simmers, toss the chicken thighs with yellow curry paste, garlic powder, salt, and olive oil until thoroughly coated. Cook the chicken in an air fryer at 390°F for 12 minutes or until the internal temperature reaches 165°F. Alternatively, sauté the chicken in a pan over medium heat until cooked through. Chop the cooked chicken into bite-sized pieces.
- Serve: To assemble, plate the cooked rice first, then top with the chopped yellow curry chicken. Pour the warmed lemongrass coconut broth over the bowl. Garnish with fresh mint leaves, a spoonful of chili crisp, and crispy shallots for added texture and flavor.
Notes
- You can substitute Thai Kitchen red curry paste if Maesri yellow curry paste is not available.
- If you don’t have an air fryer, sauté the chicken in a skillet until fully cooked.
- Adjust the amount of soy sauce and lime juice in the broth to your preferred taste balance.
- For a gluten-free version, use tamari or gluten-free soy sauce instead of regular soy sauce.
- Leftover broth can be refrigerated for up to 3 days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Air Frying
- Cuisine: Southeast Asian
