Lemongrass Broth Bowls with Yellow Curry Chicken

Name: Lemongrass Broth Bowls with Yellow Curry Chicken
Total time: 40 min
Yield: 4 servings
Ingredients: 2 ea shallots; 15 g fresh ginger; 2 ea lemongrass stalks; 720 ml chicken broth; 400 ml canned coconut milk; 40 g brown sugar; 30 ml reduced sodium soy sauce; 15 ml lime juice; 450 g boneless skinless chicken thighs; 15 g yellow curry paste; 1 tsp garlic powder; 3 g salt; 15 ml olive oil; 280 g jasmine rice; 1 bunch mint; 1 ea chili crisp

Recipe from Lindsay Ostrom · original post · full recipe on pinchofyum.com

Lemongrass, ginger, shallot, and the brightness of lime! The broth bowls have got it all - luscious broth, fluffy rice, protein, and fresh herbs.

Serves 4 40 min 31.4g protein

Dairy freeChickenSoupRiceAsian

Ingredients

shallots2 ea
fresh ginger15 g
lemongrass stalks2 ea
chicken broth720 ml
canned coconut milk400 ml
brown sugar40 g
reduced sodium soy sauce30 ml
lime juice15 ml
boneless skinless chicken thighs450 g
yellow curry paste15 g
garlic powder1 tsp
salt — ½ tsp3 g
olive oil15 ml

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Pescatarian
Lemongrass Broth Bowls with Yellow Curry Prawns
- 720 ml Vegetable broth instead of chicken broth
- 500 g Raw prawns instead of boneless skinless chicken thighs
Toss the peeled prawns in the curry paste and air fry at 200°C for 6 to 7 minutes, or pan-fry for 3 to 4, until pink; leave them whole.
Vegetarian
Lemongrass Broth Bowls with Yellow Curry Tofu
- 720 ml Vegetable broth instead of chicken broth
- 450 g Firm tofu instead of boneless skinless chicken thighs
- 15 g Vegan yellow curry paste instead of yellow curry paste
Press the tofu and cut into cubes before tossing in the curry paste; air fry at 200°C for 15 to 18 minutes, shaking halfway, until crisp.
Vegan
Lemongrass Broth Bowls with Yellow Curry Tofu
- 720 ml Vegetable broth instead of chicken broth
- 450 g Firm tofu instead of boneless skinless chicken thighs
- 15 g Vegan yellow curry paste instead of yellow curry paste
Press the tofu and cut into cubes before tossing in the curry paste; air fry at 200°C for 15 to 18 minutes, shaking halfway, until crisp.

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shallots · 2 items
fresh ginger · 15 g
lemongrass stalks · 2 items
chicken broth · 720 ml
canned coconut milk · 400 ml
brown sugar · 40 g
reduced sodium soy sauce · 30 ml
lime juice · 15 ml
boneless skinless chicken thighs · 450 g
yellow curry paste · 15 g
garlic powder · 1 tsp
salt · 3 g
olive oil · 15 ml
jasmine rice · 280 g
mint · 1 bunch
chili crisp · 1 item

Method

Start cooking the rice according to the package directions.
Peel and roughly chop the shallots, ginger and lemongrass into large chunks. Add to a saucepan or stock pot.
Add the broth and coconut milk. Simmer over low heat for 20-30 minutes. Scoop out and discard the aromatics; reserve the broth.
Add the soy sauce, brown sugar and lime juice to the broth; whisk to combine, then taste and adjust.
While the broth simmers, toss the chicken with the curry paste, garlic powder, salt and olive oil until well coated. Air fry at 390°F (200°C) for 12 minutes, or until it reaches 165°F (74°C) inside (or sauté in a pan until cooked through). Chop into bite-sized pieces.
Plate the rice, then the chicken, and pour the broth over the top. Garnish with herbs and chili crisp or crispy shallots.