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Curry Chicken Lemongrass Broth Bowls

A comforting and flavorful dish combining the warmth of curry with fresh lemongrass, perfect for any season.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Asian, Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Broth Base
  • 2 cups chicken broth
  • 1 stalk fresh lemongrass, chopped Smash before chopping for stronger flavor.
  • 2 tablespoons yellow curry powder Adjust amount for desired spice level.
Main Ingredients
  • 1 pound chicken breast, cut into bite-sized pieces
  • 1 cup coconut milk
  • 1 cup mixed vegetables (like bell peppers and spinach) Feel free to use any vegetables you have on hand.
  • Salt and pepper to taste
  • Lime wedges for serving Adds a zesty kick.
  • Fresh cilantro for garnish Enhances flavor.

Method
 

Preparation
  1. In a large pot, combine chicken broth, chopped lemongrass, and yellow curry powder. Bring to a boil over medium heat.
  2. Add the chicken pieces and cook until fully cooked through, about 10 minutes.
  3. Stir in coconut milk and mixed vegetables, and let simmer for another 5 minutes.
  4. Season with salt and pepper to taste.
  5. Serve hot in bowls, garnished with fresh cilantro and a lime wedge.

Notes

To store leftovers, let cool and transfer to an airtight container. Keeps in the fridge for up to 4 days or can be frozen. Leave space in container for expansion.