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Made this tonight. Absolutely loved it. We felt so fancy! Thanks!
Gretchen Smith
These Flavors Taste Like One Million Dollars.
Truly. Lemongrass, ginger, shallot, and the brightness of lime! I just love these flavors so much.
Broth bowls have been (hate to say it) *trending* in recent months and I’m notoriously late to the trend, but now I’m here, and I’d like to campaign for all of us to make these, pronto.
How it works:
- Make a simple, bonkers-delicious broth – like, drinkably good.
- Pour it over rice, protein, and some fresh little garnishes.
It eats like a soup, but also kind of a salad? Which is exactly the type of food I like to eat right now.
Such a nice little warm-up lunch moment:
The flavors are similar to that of a tom kha gai, which is a creamy, aromatic Thai soup (also similar to this one). Genuinely think these are some of the greatest flavors in the world.
- Shallot
- Ginger
- Lemongrass
- Lime
- Coconut
I’m lazy so I usually do my chicken thighs in the air fryer*, but a sheet pan or skillet will work just as well.
Another thing I think you’ll love that is important to mention: this yellow curry paste*. I use it in all kinds of recipes, like this chicken and coconut kale, these yellow curry meatballs. It’s absolutely worth buying the 4 pack – it’ll last you for a long time, and it’s one of my favorite pantry staples!
Imagine this fragrant broth steaming up in your face. Peak cold-weather coziness. I think you’re going to love it.
*these are affiliate links!
How To Make These Broth Bowls
1
Cut Up Aromatics.
They’ll simmer and then get removed, so large chunks work great!
2
Simmer the Broth.
Give it 20-30 minutes on low heat. Then scoop out the aromatic chunks, saving that creamy, flavorful broth!
3
Cook the Chicken.
Toss to coat, then air fry it! (Or sauté, or grill, or bake, if you’d rather. Low maintenance is the name of my game!)
4
Plate It Up!
Steamed rice, flavorful chicken, then a scoop of that ridiculous broth.
5
Garnish. So Good.
I actually love this with mint on top, but cilantro is also delicious. Chili crisp, crispy shallots (I buy the ones from Trader Joe’s – or make your own here), and if I want some extra veg in there, I’ll throw a handful of spinach in.
How To Make These Broth Bowls (Video)
Lemongrass Broth Bowls with Yellow Curry Chicken
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Lemongrass, ginger, shallot, and the brightness of lime! The broth bowls have got it all – luscious broth, fluffy rice, protein, and fresh herbs.
Ingredients
Lemongrass Broth:
- 2 shallots
- a small knob of ginger
- 1–2 stalks lemongrass
- 3 cups chicken broth (I used 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
Yellow Curry Chicken:
- 1 lb. boneless skinless chicken thighs
- 1 tablespoon yellow curry paste (I use Maesri, bought on Amazon – it is SO good but you can also sub red curry paste)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 tablespoon olive oil
For Serving:
- 1 1/2 cups rice
- Mint (or other herbs like basil, or cilantro)
- Chili crisp or crispy shallots (for topping – to taste)
Instructions
- Start The Rice: Start cooking your rice according to package directions.
- Prep Aromatics: Peel and roughly chop shallots, ginger, and lemongrass into large chunks. Add to a saucepan or stock pot.
- Simmer the Broth: Add the broth and coconut milk. Simmer over a low heat for 20-30 min. Discard aromatics; reserve the broth. (I scoop the chunks out with a small wire mesh colander or spider strainer.)
- Season It: Add soy sauce, brown sugar, and lime juice to the broth; whisk to combine, taste and adjust.
- Make the Chicken: While the broth is simmering, toss chicken with curry paste, garlic powder, salt, and olive oil until well-coated. Air fry the chicken at 390 for 12 min, or until 165 degrees. (You can also just sauté in a pan until cooked through.) Chop chicken into bite-sized pieces.
- Serve: Plate rice, then chicken, and then pour broth over the top. Garnish with herbs, chili crisp, and crispy shallots.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai-Inspired
Keywords: broth bowls, chicken and rice, curry bowls, lemongrass, curry chicken
Oh GOOD LORD!!!! This was absolutely phenomenal!! A new favorite recipe! I added some broccoli but other than that I stuck to the recipe. Will definitely be making this again soon!
So easy and so delicious! I served mine with Vietnamese egg noodles instead of rice and it worked great. Don’t skip the herbs (I did cilantro) and crispy shallots! The latter are so yummy when parts remain crispy and parts have soaked up the broth. YUM.
This was so darn good. Like restaurant quality!
Honestly one of the best recipes I’ve used in a long time. The most simple and delicious comfort food! Adding this to the rotation 🙏🏻
This recipe is soooo good!! We had leftover broth so for a follow up I sautéd carrots and bell peppers with the yellow curry paste. Added chicken thighs, sambal and fish sauce! Amazing!!
This recipe is AMAZING. Thank you for sharing! The flavours are outstanding.
Oh my gosh. Having this right now and it’s 10/10 delicious. Warming, fueling my soul. I love the subtle hints of lemongrass and the Thai curry paste is a winner. I used a different brand carried at Whole Foods but still, 1 tbsp is perfect 👍🏻
I can ot believe how simple and fast this was given its level of flavor. My store did not have fresh lemongrass so I used the paste in the tube (2T), also had to sub red curry paste for the yellow. Served with jasmine rice. Everyone had seconds and told me to actually write this one down and add it to the rotation. Thank you!
Thanks for sharing your notes!
Fantastic!!!
Oh my goodness! This recipe was so easy and so incredibly delicious!!! 5 stars for sure!
Simple and delicious weeknight meal. We enjoyed it with chicken and with tofu. Yum!
If you don’t have an air fryer, can you recommend how to cook the chicken? have you ever used rotisserie and did it turn out well?
What exactly is a shallot? Is it those green onions in a bunch or is it a smaller oblong veg that looks like an onion?
oblong veg that looks like an onion with pinkish purple papery covering!
They’re purple and small bulb like onions, usually milder and sweeter.
This looks great!! If I were to use dried lemongrass (that’s all I can find!) how much would I add?
1 1/2 teaspoons!
That broth is next level! I used Massaman curry paste since that’s all I had on hand, but it was delicious. Husband said that I should put this one in rotation immediately, I agreed! A really simple, protein packed meal that I cannot wait to eat again! The chili crisp and crispy shallots added great texture. This could easily be done for meal prep as well. Thanks again for another awesome recipe!
AMAZING!! I will be making this again and again. I added a little chili oil on top since I didn’t have anything crispy and the spice was a yummy add!
Any vegetarian protein swap suggestions for this? The rest of the recipe sounds so good!
I made this last night. It is delicious – like a warm hug. And the kitchen smelled divine! I will definitely put this on the regular rotation. Love your recipes and your Minnesotan background. I lived there for 30 years.
Tofu would be great!
What do I do if can’t use coconut anything??
Super easy and such big flavours! I have made it a few times and kept the broth the same and adapted the rest each time. Winner!
Absolutely delicious and actually really easy. I steamed carrots and snow peas and added them to the broth at the end so we got our veggies in. Thanks for such a great recipe!
That sounds so good!
I pinned this after reading about it, but didn’t get around to making it until my daughter called and raved about it. She was absolutely correct. Even my husband raved about it. Super easy to make and the taste just leaves you wanting more. The air fried chicken was so amazing. Will be making again for certain.
This broth has so much flavor! I couldn’t believe how quick it was to make. I made it with tofu and that worked well. I might try shrimp next time.
I made this for dinner last night and was sooo happy with how it came out. I swapped rice for udon noodles and used veggie stock since that’s what I had on hand. The broth is the perfect balance of sweet, salty and sour. Can’t wait for my leftovers for lunch today! Thanks for a great recipe.
That sounds great with the noodles!
This is the absoulte best broth I have ever had! It was the first time using fresh lemongrass for me, and oh my lord…total game changer. So easy, so good, a new favorite! I used homemade chicken stock instead of bullion cubes to keep salt down, I also had to sub and use the red curry instead of yellow. Just amazing!
Loved this tasty dish… but would prefer less brown sugar. 3 Tbs was too sweet for us so we will reduce next time but we all loved it regardless. Thank you!