Lemongrass Broth Bowls with Yellow Curry Chicken
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.
- 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.
