Featured comment
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 – 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. This is the air fryer recipe I use!
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 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 – 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.
- 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
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!
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!
Really enjoyed this, makes lots of sauce though, so we will boil frozen dumplings in the leftover broth.
Maesri has two kinds of yellow curry paste, a yellow sour and one also called karee yellow. Which one do you recommend for this?
Hi! We use the Karee.
This is soooo delicious!! Super easy, tastes as good as any restaurant. Add some veggies and this will be going on my regular rotation. 5/5 ⭐️⭐️⭐️⭐️⭐️
DELICIOUS and straightforward, as usual with Pinch of Yum! Glad to have another air-fryer chicken variety and this broth was so flavorful. I’m in upstate NY where last week it was 70 one day and snowing the next – this meal was a perfect transitional compromise. Cozy and comforting but still feeling bright and fresh enough for the start of Spring! Definitely going in the rotation!
Love this! Easy and so delicious! I’ll be making this regularly.
I could drink this broth straight up, its sooooo good. Absolutely amazing repice! I just added some sautéed Bok Choy for a veggie.
My husband declared this to be the best thing I’d made in YEARS, and I make new recipes weekly – so that’s saying something. I made it for the second time tonight, and completely forgot to finish the broth with the brown sugar, lime, and soy sauce. Still, it was DELICIOUS. I told him I’d make it again next week and make it properly.
These are INCREDIBLE!! While I was making it, I decided to double the broth so I could have leftovers! The chili crisp on top is divine
A huge hit with the whole family – easy and delicious.
Hi! I have a question. For the sake of getting as close as possible to what y’all developed the recipe with: Which Maesri yellow curry did you use? My Asian grocery store has both Massaman and Karee varieties of Maesri paste.
This looks great! Is it possible to freeze for meal prep?
Yes!
This was so delicious! I used green curry paste and added mushrooms and green beans!
It was delicious, my kids loved it too! I added a tablespoon of Thai fish sauce and one of sriracha to the broth to give it a kick. Threw in roasted broccoli. Delish!
Loved it! A new keeper. Especially appreciated being able to make the chicken in the air fryer.
Could I use dried lemongrass instead? Any suggestions as to amounts? Thanks. Looks great.
Hi! We haven’t tested this with dried lemongrass.