Description
A flavorful and aromatic Lemongrass Broth Bowl featuring tender yellow curry chicken, fragrant coconut-infused broth, and fluffy rice. This recipe combines vibrant Southeast Asian spices and fresh herbs to create a comforting, delicious meal perfect for any occasion.
Ingredients
Scale
For the 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 (adjust to taste)
- 1 tablespoon lime juice
For the Chicken
- 1 lb boneless skinless chicken thighs
- 1 tablespoon yellow curry paste (Maesri brand recommended, or substitute Thai Kitchen red curry paste)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 tablespoon olive oil
For the Rice and Toppings
- 1 1/2 cups rice (white jasmine rice preferred)
- Fresh mint leaves (to taste)
- Chili crisp (to taste)
- Crispy shallots (to taste)
Instructions
- Start The Rice: Cook the rice according to the package directions until tender and fluffy. This will provide the base for your broth bowls.
- Prep Aromatics: Peel and roughly chop the shallots, ginger, and lemongrass into large chunks. These will infuse the broth with deep flavor.
- Simmer the Broth: In a saucepan or stockpot, add the chopped aromatics, chicken broth, and coconut milk. Simmer gently over low heat for 20 to 30 minutes to extract all the fragrant flavors. After simmering, remove and discard the aromatics using a mesh strainer or spider.
- Season The Broth: Stir in the soy sauce, brown sugar, and lime juice to the broth. Whisk well to combine, then taste and adjust the seasoning if needed to balance the sweet, salty, and sour notes.
- 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 by air frying at 390°F (200°C) for 12 minutes until the internal temperature reaches 165°F (74°C). Alternatively, sauté the chicken in a pan over medium heat until fully cooked. Once cooked, chop the chicken into bite-sized pieces.
- Assemble The Bowls: To serve, plate a portion of rice in each bowl, top with the chopped yellow curry chicken, and ladle the hot lemongrass coconut broth over the top. Garnish with fresh mint leaves, a drizzle of chili crisp, and crispy shallots to add layers of flavor and texture.
Notes
- For a vegetarian option, substitute chicken broth with vegetable broth and replace chicken thighs with tofu or mushrooms.
- Adjust the amount of curry paste to control the spice level according to your preference.
- Air fryer is preferred for cooking chicken because it creates a nice texture, but pan sautéing works well too.
- If you don’t have fresh lemongrass, you can use frozen lemongrass or lemongrass paste, adjusting quantity accordingly.
- Leftover broth can be refrigerated for up to 3 days or frozen for longer storage.
