Lemongrass Broth Bowls with Yellow Curry Chicken

• shallots↗2
• a small knob of ginger
• stalks lemongrass1
• chicken broth↗3 cup

  (I used 3 cups water + 1 heaping tablespoon Better Than Bouillon chicken base)

• coconut milk↗1

  can

• brown sugar↗3 tablespoon
• reduced-sodium soy sauce↗2 tablespoon

  (more to taste)

• lime juice↗1 tablespoon
• boneless skinless chicken thighs↗1 lb
• yellow curry paste↗1 tablespoon

  (I use Maesri, bought on Amazon - sub Thai Kitchen red curry paste)

• garlic powder↗1 teaspoon
• salt↗0.5 teaspoon
• olive oil↗1 tablespoon
• rice↗1.5 cup
• Mint, chili crisp, crispy shallots↗to taste)

  for topping

Step-by-step instructions

1. 1

   Start The Rice: Start cooking your rice according to package directions.

2. 2

   Prep Aromatics: Peel and roughly chop shallots, ginger, and lemongrass into large chunks. Add to a saucepan or stock pot.

3. 3

   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.)

4. 4

   Season It: Add soy sauce, brown sugar, and lime juice to the broth; whisk to combine, taste and adjust.

5. 5

   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.

6. 6

   Serve: Plate rice, then chicken, and then pour broth over the top. Garnish with mint, chili crisp, and crispy shallots.