I could drink this broth by itself. Actually, I basically did.
While the chicken was cooking, I kept finding excuses to taste the lemongrass coconut broth. And then taste it again. And maybe one more time just to make sure it was still good. (It was.)
It’s creamy from the coconut milk, bright from the lemongrass and lime, and savory from the ginger, garlic, and tamari. Add some golden rice and tender chicken, and you have a dinner that feels cozy without being heavy.
For my rice, I added a little turmeric while it cooked. It gives it that pretty golden color and adds some anti-inflammatory goodness, but you can absolutely skip it and use plain white rice. This is one of those recipes where you can work with what you have—and I fully support that.
What you’ll need
For the Lemongrass Coconut Broth
• 2 shallots
• A small knob of ginger
• 1–2 stalks lemongrass
• 3 cups chicken broth
• 1 can coconut milk
• 2 tablespoons tamari
• 1 tablespoon lime juice
For the Yellow Curry Chicken
• 1 lb. boneless, skinless chicken thighs
• 1 tablespoon yellow curry paste
• 1 teaspoon garlic powder
• ½ teaspoon salt
• 1 tablespoon olive oil
For the Rice
• 1½ cups rice
• Turmeric, optional, for golden rice
For Serving
• Mint (or other herbs like basil or cilantro)
• Chili crisp or crispy shallots, for topping
Let’s make it
1 Start with the rice.
Cook the rice according to the package directions. If you want that pretty golden color like mine, add a little turmeric to the cooking water. It’s completely optional, but I love the color—and turmeric is a nice little anti-inflammatory addition.
2 Make the broth.
Roughly chop the shallots, ginger, and lemongrass and add them to a saucepan with the chicken broth and coconut milk. Bring everything to a gentle simmer and let it cook for 20–30 minutes, letting all those flavors get to know each other.
3 Finish the broth.
Strain out the shallots, ginger, and lemongrass and discard them. Stir in the tamari and lime juice. Give it a taste and adjust the lime or tamari if needed.
4 Make the chicken.
Toss the chicken thighs with yellow curry paste, garlic powder, and Diamond Crystal kosher salt. Add the olive oil and toss everything together so the chicken is nicely coated.
5 Cook the chicken.
Cook the chicken in the air fryer at 390°F for about 12 minutes, or until cooked through. You can also cook it in a skillet or bake it if that’s what works for you. Let it rest for a few minutes, then chop it into bite-sized pieces.
6 Bring it all together.
Spoon the rice into bowls, add the chicken, and pour that beautiful lemongrass coconut broth over everything.
7 Finish with the good stuff.
Top with fresh mint, basil, or cilantro and a little chili crisp or crispy shallots if you want some crunch. Finish with an extra squeeze of lime—and try not to drink the broth straight from the bowl. No promises.
Shop the tools I use:
My favorite cutting boards – no microplastics and they go on the dishwasher! My mother in law will be very happy I upgraded 🙂
My thermometer. I hate the guessing game of figuring out if chicken is cooked through.
Not a tool – but this is the best yellow curry
Everyone that knows me, know I have a pyrex addiction. These are my favorite bowls. They come so in handy.
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