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Lemongrass Broth Bowls with Yellow Curry Chicken Recipe
Ash Tyrrell

Lemongrass Broth Bowls with Yellow Curry Chicken Recipe

I still remember the first time I made these Lemongrass Broth Bowls with Yellow Curry Chicken, and honestly, I felt like I had created something from a restaurant kitchen. The aroma of lemongrass and ginger filled my entire home while it simmered. I couldn’t stop tasting the broth even before serving it—it was that good.
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Total Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 shallots – adds natural sweetness and depth; don’t skip fresh ones for best flavor
  • 1 small knob ginger – gives warmth and a slightly spicy aroma
  • 1 –2 stalks lemongrass – essential for citrusy fragrance; lightly bruise before simmering
  • 3 cups chicken broth – forms the savory base; homemade gives richer taste
  • 1 can coconut milk – adds creamy texture and balances spices
  • 3 tablespoons brown sugar – enhances sweetness and balances acidity
  • 2 tablespoons reduced-sodium soy sauce – adds umami depth; adjust to taste
  • 1 tablespoon lime juice – gives freshness and bright finish
  • 1 lb boneless skinless chicken thighs – juicy and perfect for absorbing curry flavor
  • 1 tablespoon yellow curry paste – provides warm spice and color
  • 1 teaspoon garlic powder – boosts savory profile of chicken
  • 1/2 teaspoon salt – balances all flavors
  • 1 1/2 cups rice – serves as the hearty base for bowls

Method
 

  1. I always start by cooking rice first so everything is ready at once. Then I chop lemongrass, ginger, and shallots into large pieces. This helps release their flavors slowly into the broth.
  2. I add broth, coconut milk, and aromatics into a pot and let it simmer. The kitchen starts smelling incredible as lemongrass infuses the liquid. After 20–30 minutes, I strain out the solids and keep the broth.
  3. I coat chicken thighs with curry paste, garlic powder, and seasoning. Then I cook them until golden and fully done using a pan or air fryer. The chicken becomes juicy with a lightly spiced coating.
  4. I add fluffy rice into bowls first for a solid base. Then I place sliced chicken on top of the rice. Finally, I pour hot lemongrass broth over everything.
  5. I finish with mint, chili crisp, and crispy shallots for crunch. A squeeze of lime makes everything brighter and fresher. Serve immediately while the broth is warm and aromatic.

Notes

  • I always simmer the broth slowly so lemongrass fully releases its oils
  • I don’t rush chicken cooking—slightly crispy edges add better texture
  • I add lime juice at the very end to keep it fresh and bright
  • I sometimes add extra coconut milk for a richer, creamier broth
  • I let toppings stay fresh instead of mixing them too early