Lemongrass Broth Bowls with Yellow Curry Chicken Recipe

These Flavors Taste Like One Million Dollars.

Truly. Lemongrass, ginger, shallot, and the brightness of lime! I just love these flavors so much.

Broth bowls have been (hate to say it) *trending* in recent months and I’m notoriously late to the trend, but now I’m here, and I’d like to campaign for all of us to make these, pronto.

How it works: Make a simple, bonkers-delicious broth – like, drinkably good – then pour it over rice, protein, and some fresh little garnishes. It eats like a soup, but also kind of a salad? Which is exactly the type of food I like to eat in winter.

Such a nice little warm-up lunch moment:

The flavors are similar to that of a tom kha gai, which is a creamy, aromatic Thai soup (also similar to this one). Genuinely think these are some of the greatest flavors in the world.

• Shallot
• Ginger
• Lemongrass
• Lime
• Coconut

Then pour that delicate broth over rice, charred yellow curry chicken, and some fresh little garnishes. OOH YUM. I’m lazy so I usually do my chicken thighs in the air fryer (aff link), but a sheet pan or skillet will work just as well.

Imagine this fragrant broth steaming up in your face. Peak cold-weather coziness. I think you’re going to love it.