# Lemongrass Broth Bowls with Yellow Curry Chicken

Cuisine: western · Time: 40 minutes · Servings: 4

## 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)

## Steps

1. Start The Rice: Start cooking your rice according to package directions.
2. Peel and roughly chop shallots, ginger, and lemongrass into large chunks. Add to a saucepan or stock pot.
3. 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.)
4. Add soy sauce, brown sugar, and lime juice to the broth; whisk to combine, taste and adjust.
5. 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.
6. Plate rice, then chicken, and then pour broth over the top. Garnish with mint, chili crisp, and crispy shallots.

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Source: pinchofyum — https://pinchofyum.com/lemongrass-broth-bowls-with-yellow-curry-chicken
Page: https://findfood.fun/vi/recipes/2732
Language: en (requested translation unavailable)