Lemongrass Broth Bowls with Yellow Curry Chicken – Fragrant, Cozy & Flavorful
Warm, aromatic, and packed with flavor, these Lemongrass Broth Bowls with Yellow Curry Chicken are the perfect comforting meal. Tender chicken is simmered with fragrant yellow curry, lemongrass, ginger, garlic, and creamy coconut milk, then served in a flavorful broth with fresh vegetables and herbs. 🌿🍗🥥https://www.profitableratecpmnetwork.com/rqmgqnu4?key=facf2aabc080b5fb8b12f95d7040990b
🍲 Recipe
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4
Ingredients
- 1 lb (450 g) boneless, skinless chicken thighs, sliced
- 4 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 2 stalks lemongrass, bruised and chopped
- 2 tbsp yellow curry paste
- 1 tbsp fresh ginger, grated
- 3 cloves garlic, minced
- 1 tbsp fish sauce or soy sauce
- 1 tsp brown sugar
- 1 cup sliced mushrooms
- 1 cup baby spinach
- 1 red bell pepper, thinly sliced
- 1 tbsp cooking oil
- Juice of 1 lime
- Fresh cilantro, for garnish
- Sliced green onions, for garnish
- Cooked rice or rice noodles, optional
👩🍳 Instructions
- Cook the chicken: Heat oil in a large pot over medium-high heat. Add sliced chicken and cook for 3–4 minutes until lightly browned.
- Add aromatics: Stir in garlic, ginger, and yellow curry paste. Cook for about 1 minute until fragrant.
- Make the broth: Add chicken broth, coconut milk, lemongrass, fish sauce, and brown sugar. Bring to a gentle simmer.
- Simmer: Cook for 10–12 minutes, allowing the chicken to become tender and the flavors to develop.
- Add vegetables: Stir in mushrooms and bell pepper. Simmer for 4–5 minutes, then add spinach and cook until wilted.
- Finish: Remove the lemongrass pieces. Add fresh lime juice and taste, adjusting seasoning if needed.
- Serve: Pour the hot curry broth into bowls and top with fresh cilantro and green onions. Serve with rice or rice noodles if desired.
💡 Tip: For extra freshness and flavor, add lime juice and fresh herbs just before serving.
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