Empty My Fridge
Lemongrass Broth Bowls
Ingredientes
- Shallot2
- Ginger1
- Lemongrass1–2 talos
- Chicken broth3 xícaras
- Coconut milk1 lata
- Brown sugar3 colheres de sopa
- Molho shoyu2 colheres de sopa
- Lime1 colher de sopa
- Chicken thigh · boneless skinless1 lb
- Curry · paste1 colher de sopa
- Garlic powder1 colher de chá
- Salt½ colher de chá
- Olive oil1 colher de sopa
- Rice1 ½ xícara
- Mint
- Chili crisp
Modo de preparo
- 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.
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