Description
Lemongrass Broth Bowls with Yellow Curry Chicken are a vibrant, aromatic dish featuring tender chicken thighs marinated in yellow curry paste and served over fluffy rice with a fragrant lemongrass and coconut milk broth. Topped with fresh mint, chili crisp, and crispy shallots, this recipe balances savory, sweet, and tangy flavors for a comforting and flavorful meal ready in just 40 minutes.
Ingredients
Scale
Broth
- 2 shallots
- 1 small knob of ginger
- 1-2 stalks lemongrass
- 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
- 1 lb boneless skinless chicken thighs
- 1 tablespoon yellow curry paste (Maesri recommended or Thai Kitchen red curry paste)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 tablespoon olive oil
Additional
- 1 1/2 cups rice
- Mint (for garnish)
- Chili crisp (for garnish)
- Crispy shallots (for garnish)
Instructions
- Start The Rice: Begin cooking your rice following the package directions to have it ready by the time the broth and chicken are done.
- Prep Aromatics: Peel and roughly chop the shallots, ginger, and lemongrass into large chunks to release their fragrant flavors into the broth.
- Simmer the Broth: Place the chopped aromatics in a saucepan or stockpot, add the chicken broth and coconut milk, and gently simmer over low heat for 20-30 minutes. Once done, remove and discard the aromatics by scooping them out with a wire mesh colander or spider strainer, reserving the flavorful broth.
- Season It: Whisk in soy sauce, brown sugar, and lime juice into the broth. Taste and adjust the seasoning as desired to balance the sweet, salty, and tangy notes.
- Make the Chicken: While the broth simmers, coat the chicken thighs with yellow curry paste, garlic powder, salt, and olive oil. Air fry the chicken at 390°F for 12 minutes or until an internal temperature of 165°F is reached. Alternatively, sauté the chicken in a pan over medium heat until cooked through. Once cooked, chop the chicken into bite-sized pieces.
- Serve: Spoon the cooked rice into bowls, top with the chopped chicken, and ladle the lemongrass and coconut broth over everything. Garnish generously with fresh mint leaves, chili crisp, and crispy shallots to add an aromatic and textural finish.
Notes
- You can substitute air frying the chicken with pan sautéing if you don’t have an air fryer.
- Adjust soy sauce and lime juice in the broth to achieve your preferred balance of saltiness and acidity.
- Using fresh lemongrass and aromatics really enhances the broth’s fragrance, but if unavailable, lemongrass paste or powder can be alternatives.
- For a spicier kick, add extra chili crisp or fresh chilies as garnish.
- Leftover broth can be refrigerated and used as a flavorful base for other soups or noodle dishes.
