Lemongrass Broth Bowls with Yellow Curry Chicken

• servings: 4 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

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

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

1 1/2 cups rice

Mint, chili crisp, crispy shallots (for topping – to taste)

Directions

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.

Nutrition

• Calories: 677
• Total Fat: 27.1 g
• Saturated Fat: 17.9 g
• Trans Fat: 0 g
• Cholesterol: 110.3 mg
• Sodium: 1623.6 mg
• Total Carbohydrate: 69.8 g
• Dietary Fiber: 1.6 g
• Total Sugars: 9 g
• Protein: 31.4 g