Lemongrass Broth Bowls with Yellow Curry Chicken Recipe
Introduction
Lemongrass Broth Bowls with Yellow Curry Chicken offer a vibrant, comforting meal perfect for any day. The fragrant broth pairs beautifully with tender, spiced chicken and fluffy rice, creating a delicious balance of flavors.
Ingredients
- 2 shallots
- A 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 coconut milk
- 3 tablespoons brown sugar
- 2 tablespoons reduced-sodium soy sauce (more to taste)
- 1 tablespoon lime juice
- 1 lb. boneless skinless chicken thighs
- 1 tablespoon yellow curry paste (Maesri recommended, or substitute Thai Kitchen red curry paste)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 1/2 cups rice
- Mint, chili crisp, and crispy shallots for topping (to taste)
Instructions
- Step 1: Start cooking your rice according to the package directions.
- Step 2: Peel and roughly chop the shallots, ginger, and lemongrass into large chunks, then add them to a saucepan or stock pot.
- Step 3: Add the chicken broth and coconut milk to the pot with the aromatics. Simmer over low heat for 20-30 minutes.
- Step 4: Remove and discard the aromatics from the broth, reserving the liquid. A small wire mesh colander or spider strainer works well for this.
- Step 5: Stir in the soy sauce, brown sugar, and lime juice. Whisk to combine, then taste and adjust seasoning as needed.
- Step 6: While the broth simmers, coat the chicken thighs in yellow curry paste, garlic powder, salt, and olive oil until well combined.
- Step 7: Cook the chicken in an air fryer at 390°F for 12 minutes or until it reaches 165°F internally. Alternatively, sauté in a pan until cooked through.
- Step 8: Chop the cooked chicken into bite-sized pieces.
- Step 9: To serve, plate the cooked rice, top with chicken pieces, and ladle the warm broth over everything.
- Step 10: Garnish with fresh mint, chili crisp, and crispy shallots to taste.
Tips & Variations
- Use a kitchen torch or broiler to crisp the chicken slightly if you prefer a more caramelized finish.
- Substitute jasmine rice with brown rice or quinoa for a different texture and nutritional profile.
- Add fresh sliced chili or a dash of fish sauce to the broth for extra heat and umami.
- Make this dish vegetarian by replacing chicken broth with vegetable broth and using tofu instead of chicken.
Storage
Store any leftover broth, chicken, and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat the broth gently on the stove and warm the chicken and rice in the microwave or on the stovetop before assembling the bowls.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breast instead of thighs?
Yes, chicken breast works well but tends to be leaner and can dry out faster. Cook carefully to keep it tender, and consider marinating briefly for extra moisture.
What can I substitute for lemongrass?
If fresh lemongrass isn’t available, you can use 1 teaspoon of lemongrass paste or 1 tablespoon of lime zest as a substitute to mimic the citrusy aroma.
Print
Lemongrass Broth Bowls with Yellow Curry Chicken Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
A comforting and fragrant dish featuring tender yellow curry chicken served in a flavorful lemongrass and coconut milk broth over rice, topped with fresh mint, chili crisp, and crispy shallots.
Ingredients
Scale
Broth
- 2 shallots, peeled and roughly chopped
- 1 small knob of ginger, 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
- 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 (e.g., Maesri or Thai Kitchen red curry paste)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 tablespoon olive oil
Rice
- 1 1/2 cups rice
Toppings
- Fresh mint leaves (to taste)
- Chili crisp (to taste)
- Crispy shallots (to taste)
Instructions
- Start The Rice: Begin cooking your rice according to the package directions to ensure it is ready by the time the broth and chicken are done.
- Prep Aromatics: Peel and roughly chop the shallots, ginger, and lemongrass into large chunks and add them to a saucepan or stock pot.
- Simmer the Broth: Pour in the chicken broth and coconut milk with the aromatics and simmer over low heat for 20-30 minutes to develop flavor. After simmering, discard the aromatics by scooping them out with a wire mesh colander or spider strainer, reserving the clear broth.
- Season It: Add soy sauce, brown sugar, and lime juice to the broth and whisk well. Taste and adjust seasoning to your preference.
- Make the Chicken: While the broth is simmering, toss the chicken thighs with yellow curry paste, garlic powder, salt, and olive oil until evenly coated. Air fry the chicken at 390°F for 12 minutes or until the internal temperature reaches 165°F. Alternatively, sauté the chicken in a pan until fully cooked. Then chop the chicken into bite-sized pieces.
- Serve: Plate the cooked rice first, add the chopped chicken atop the rice, and then pour the hot lemongrass broth over everything. Garnish generously with fresh mint leaves, chili crisp, and crispy shallots for added flavor and texture.
Notes
- You can substitute red curry paste if yellow curry paste is not available.
- Air frying the chicken gives a crispy texture, but sautéing works well if you don’t have an air fryer.
- Adjust the soy sauce and lime juice to balance sweetness and acidity to your taste.
- Use jasmine or basmati rice for best results and aromatic pairing.
- For a vegetarian version, substitute chicken with tofu and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Air Frying
- Cuisine: Thai
Keywords: lemongrass broth, yellow curry chicken, Thai chicken curry, coconut milk broth, air fryer chicken, rice bowl recipe
