Lemongrass Broth Bowls with Yellow Curry Chicken Recipe
Lemongrass Broth Bowls with Yellow Curry Chicken combine fragrant lemongrass and ginger-infused coconut broth with tender, spiced chicken thighs served over fluffy rice. This comforting dish balances the richness of coconut milk and curry with fresh lime and savory soy sauce, topped with mint and crunchy garnishes for vibrant texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Soup & Broth
- Method: Air Frying
- Cuisine: Thai
Ingredients
Scale
Broth
- 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
Chicken
- 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
Rice and Garnishes
- 1 1/2 cups rice
- Mint (to taste)
- Chili crisp (to taste)
- Crispy shallots (to taste)
Instructions
- Start The Rice: Cook the rice according to package instructions to ensure it is fluffy and ready to serve with the broth and chicken.
- Prep Aromatics: Peel and roughly chop the shallots, ginger, and lemongrass into large chunks to infuse the broth with deep, aromatic flavors.
- Simmer the Broth: Place the chopped aromatics in a saucepan or stockpot, then add the chicken broth and coconut milk. Simmer over low heat for 20-30 minutes to develop a rich and fragrant broth. After simmering, remove and discard the aromatics using a mesh colander or spider strainer, reserving the flavorful broth.
- Season It: Whisk in the reduced-sodium soy sauce, brown sugar, and lime juice into the broth. Taste and adjust the seasoning as needed to balance sweet, savory, and tangy notes.
- Make the Chicken: While the broth simmers, 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. Chop into bite-sized pieces once done.
- Serve: Plate the cooked rice, top with the chopped curry chicken, and ladle the warm lemongrass coconut broth over everything. Garnish with fresh mint leaves, chili crisp, and crispy shallots for extra flavor and texture.
Notes
- You can substitute the air fryer cooking step by sautéing the chicken in a pan for an easy stovetop option.
- Adjust the amount of soy sauce and lime juice based on your preferred balance between savory and tangy.
- If you prefer a spicier dish, add additional chili crisp or fresh chilies as garnish.
- For vegetarian or vegan versions, replace chicken broth with vegetable broth and substitute chicken with tofu or mushrooms.
- Use jasmine rice or basmati rice for best texture pairing with the broth.
Keywords: lemongrass broth, yellow curry chicken, coconut milk soup, Thai-inspired, air fryer chicken, comforting broth bowl
