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 – then 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 in winter.
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
Then pour that delicate broth over rice, charred yellow curry chicken, and some fresh little garnishes. OOH YUM. I’m lazy so I usually do my chicken thighs in the air fryer (aff link), but a sheet pan or skillet will work just as well.
Imagine this fragrant broth steaming up in your face. Peak cold-weather coziness. I think you’re going to love it.
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 remove the aromatic chunks, but save that creamy, flavorful broth!
3
Cook the Chicken.
Toss to coat, then air fry it! (Or sauté or grill, if you’d rather.)
4
Plate It Up!
Rice, cooked chicken, then a scoop of that 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.
Lemongrass Broth Bowls with Yellow Curry Chicken
Total Time: 40 minutes
Yield: 4 servings
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 – sub Thai Kitchen red curry paste)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 tablespoon olive oil
For Serving:
- 1 1/2 cups rice
- Mint, chili crisp, 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 mint, chili crisp, and crispy shallots.
Category: Dinner
Method: Stovetop
Cuisine: Thai-Inspired
Keywords: broth bowls, chicken and rice, curry bowls, lemongrass, curry chicken
Three More Brothy Bowls To Love
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