Name: Lemongrass Broth Bowls with Yellow Curry Chicken Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Thai
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 brand 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 (to taste); Chili crisp (to taste); Crispy shallots (to taste)

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Introduction

Lemongrass Broth Bowls with Yellow Curry Chicken offer a comforting, flavorful meal that balances fragrant broth with tender, spicy chicken. This dish is simple to prepare and perfect for a cozy dinner that feels both fresh and satisfying.

Lemongrass Broth Bowls with Yellow Curry Chicken Recipe - Recipe Image

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, 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. Add them to a saucepan or stock pot.
Step 3: Add the chicken broth and coconut milk to the pot. Simmer over low heat for 20-30 minutes to infuse the flavors.
Step 4: Remove the aromatics by scooping them out with a small wire mesh colander or spider strainer. Reserve the broth.
Step 5: Add soy sauce, brown sugar, and lime juice to the broth. Whisk to combine, then taste and adjust seasoning as needed.
Step 6: While the broth is simmering, toss the chicken thighs with yellow curry paste, garlic powder, salt, and olive oil until well coated.
Step 7: 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 until cooked through. Chop into bite-sized pieces.
Step 8: To serve, plate the rice, top with the chicken pieces, and pour the warm lemongrass broth over everything. Garnish with fresh mint, chili crisp, and crispy shallots to taste.

Tips & Variations

For a spicier kick, add extra chili crisp or a dash of fresh chopped chili.
If you don’t have an air fryer, pan-searing the chicken in olive oil works perfectly fine.
Use jasmine or basmati rice for a fragrant, fluffy base.
Substitute chicken thighs with tofu or shrimp for a different protein option.

Storage

Store any leftovers in airtight containers in the refrigerator for up to 3 days. Keep the broth separate from the rice and chicken to prevent sogginess. Reheat gently on the stove or in the microwave until warmed through, then assemble before serving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used but may cook faster and can dry out more easily. Keep an eye on cooking time and use a meat thermometer to ensure doneness without overcooking.

Is there a substitute for lemongrass if I can’t find it?

Fresh lemongrass provides a unique citrusy flavor, but in a pinch, you can use lemon zest combined with a small piece of ginger to mimic some of its brightness.