This recipe is packed with bold, aromatic flavors from lemongrass, curry, and ginger. The broth is light yet deeply flavorful, making it both comforting and refreshing. It’s a customizable dish—you can add noodles, rice, or extra vegetables depending on your preference. Plus, it feels like a restaurant-quality meal you can easily create at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken thighs or breasts (sliced)
yellow curry paste
coconut milk
chicken broth
lemongrass stalks (smashed)
garlic (minced)
ginger (grated)
fish sauce
lime juice
brown sugar
rice noodles or jasmine rice
mushrooms (sliced)
carrots (julienned)
spinach or bok choy
fresh herbs (cilantro, basil)
green onions (sliced)
Directions
In a large pot, heat a bit of oil over medium heat.
Add garlic and ginger, sautéing until fragrant.
Stir in the yellow curry paste and cook for 1–2 minutes to release its flavors.
Pour in coconut milk and chicken broth, stirring to combine.
Add the smashed lemongrass stalks and bring the broth to a gentle simmer.
Add the chicken and cook until tender and fully cooked through.
Stir in fish sauce, brown sugar, and lime juice to balance the flavors.
Add mushrooms and carrots, cooking until just tender.
Prepare rice noodles or rice separately according to package instructions.
Add spinach or bok choy to the broth and cook until wilted.
Remove the lemongrass stalks before serving.
Assemble the bowls by placing noodles or rice in each bowl, then ladle the broth and chicken over the top.
Garnish with fresh herbs and green onions.
Servings and timing
This recipe serves about 4 people. Prep time is approximately 15–20 minutes. Cook time is around 25–30 minutes. Total time is about 40–50 minutes.
Variations
You can switch the protein by using shrimp, tofu, or thinly sliced beef. Add more vegetables like bell peppers or snap peas for extra texture and color. For a spicier version, include chili paste or fresh sliced chilies. You can also make it richer by adding extra coconut milk or lighter by increasing the broth ratio.
Storage/Reheating
Store the broth and noodles separately in airtight containers in the refrigerator for up to 3 days. Reheat the broth on the stovetop until hot, then add freshly warmed noodles or rice. If frozen, store only the broth and chicken for up to 2 months and prepare fresh noodles when serving.
FAQs
Can I use store-bought curry paste?
Yes, store-bought curry paste works perfectly and saves time.
What does lemongrass add to the dish?
It gives a bright, citrusy aroma that enhances the broth.
Can I make this dish dairy-free?
It already is dairy-free, thanks to the use of coconut milk.
What can I substitute for fish sauce?
Soy sauce or tamari can be used as an alternative.
Can I make it vegetarian?
Yes, use tofu and vegetable broth instead of chicken.
How do I prepare lemongrass?
Trim the ends, remove tough outer layers, and smash the stalk to release flavor.
Can I freeze this dish?
Yes, freeze the broth and chicken without noodles for best results.
What noodles work best?
Rice noodles are traditional, but any thin noodles can be used.
How do I make it less spicy?
Use less curry paste or choose a mild variety.
Can I add more protein?
Yes, you can add extra chicken, shrimp, or even a boiled egg.
Conclusion
Lemongrass broth bowls with yellow curry chicken offer a beautiful balance of comfort and freshness. With their rich, aromatic broth and customizable ingredients, they make a satisfying meal that’s both nourishing and full of flavor. Perfect for any day you want something warm, vibrant, and homemade
These Lemongrass Broth Bowls with Yellow Curry Chicken are a fragrant, comforting dish featuring tender chicken, a rich coconut curry broth, and fresh herbs. Packed with vibrant Southeast Asian flavors, this easy curry chicken noodle bowl is perfect for a nourishing and satisfying meal at home.
Author:Catherine
Prep Time:15–20 minutes
Cook Time:25–30 minutes
Total Time:40–50 minutes
Yield:4 servings
Category:Main Course
Method:Stovetop
Cuisine:Asian-Inspired
Ingredients
1 lb chicken thighs or breasts, sliced
2 tbsp yellow curry paste
1 can (13.5 oz) coconut milk
3 cups chicken broth
2 lemongrass stalks, smashed
3 cloves garlic, minced
1 tbsp ginger, grated
1–2 tbsp fish sauce
1 tbsp lime juice
1 tsp brown sugar
6–8 oz rice noodles or 2 cups cooked jasmine rice
1 cup mushrooms, sliced
1 cup carrots, julienned
2 cups spinach or bok choy
Fresh cilantro and basil, for garnish
2 green onions, sliced
Instructions
Heat a drizzle of oil in a large pot over medium heat.
Add garlic and ginger; sauté until fragrant.
Stir in yellow curry paste and cook for 1–2 minutes to deepen flavor.
Pour in coconut milk and chicken broth, stirring to combine.
Add smashed lemongrass stalks and bring to a gentle simmer.
Add sliced chicken and cook until fully cooked and tender.
Stir in fish sauce, brown sugar, and lime juice to balance flavors.
Add mushrooms and carrots; cook until just tender.
Prepare rice noodles or rice separately according to package instructions.
Add spinach or bok choy to the broth and cook until wilted.
Remove lemongrass stalks before serving.
Assemble bowls with noodles or rice, then ladle broth and chicken on top.
Garnish with fresh herbs and green onions.
Notes
Smash lemongrass to release maximum flavor into the broth.Adjust curry paste to control spice level.Add chili flakes or fresh chilies for extra heat.Keep noodles separate when storing to avoid sogginess.
