Empty My Fridge
Lemongrass Broth Bowls
Ingredients
- Shallot2
- Ginger1
- Lemongrass1–2 stalks
- Chicken broth3 cups
- Coconut milk1 can
- Brown sugar3 tbsp
- Soy sauce2 tbsp
- Lime1 tbsp
- Chicken thigh · boneless skinless1 lb
- Curry · paste1 tbsp
- Garlic powder1 tsp
- Salt½ tsp
- Olive oil1 tbsp
- Rice1 ½ cups
- Mint
- Chili crisp
Instructions
- Cook the rice according to the package directions.
- Peel and roughly chop the shallots, ginger and lemongrass into large chunks and put them in a saucepan or stockpot.
- Add the broth and coconut milk. Simmer over low heat for 20–30 minutes, then remove the aromatics and keep the broth.
- Stir the soy sauce, brown sugar and lime juice into the broth, then taste and adjust.
- While the broth simmers, toss the chicken with the curry paste, garlic powder, salt and olive oil until well coated.
- Air fry the chicken at 390 for 12 minutes, or until it reaches 165 degrees. Chop into bite-sized pieces.
- Put rice on plates, top with chicken, then pour the broth over. Garnish with herbs, chili crisp and crispy shallots.
Summarized from Pinch of Yum's video. Watch it for the details.
More recipes with
GingerRiceBrown sugarLimeShallotChicken thighCoconut milk
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