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Lemongrass Broth Bowls with Yellow Curry Chicken
Lemongrass, ginger, shallot, and the brightness of lime! The broth bowls have got it all - luscious broth, fluffy rice, protein, and fresh herbs.
Prep
10 min
Cook
30 min
Total
40 min
Serves
4
Instructions
- 01
Start The Rice: Start cooking your rice according to package directions.
- 02
Peel and roughly chop shallots, ginger, and lemongrass into large chunks. Add to a saucepan or stock pot.
- 03
Add the broth and coconut milk. Simmer over a low heat for 20-30 min. Discard aromatics; reserve the broth. (I scoop the chunks out with a small wire mesh colander or spider strainer.)
- 04
Add soy sauce, brown sugar, and lime juice to the broth; whisk to combine, taste and adjust.
- 05
While the broth is simmering, toss chicken with curry paste, garlic powder, salt, and olive oil until well-coated. Air fry the chicken at 390 for 12 min, or until 165 degrees. (You can also just sauté in a pan until cooked through.) Chop chicken into bite-sized pieces.
- 06
Plate rice, then chicken, and then pour broth over the top. Garnish with mint, chili crisp, and crispy shallots.
Nutrition
per serving
- Calories
- 677
- Protein
- 31.4g
- Carbs
- 69.8g
- Fat
- 27.1g
- Fiber
- 1.6g
- Sugar
- 9g
- Sat. fat
- 17.9g
- Sodium
- 1623.6mg
- Cholesterol
- 110.3mg
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