Lemongrass Broth Bowls with Yellow Curry Chicken

Name: Mangkuk Kaldu Serai dengan Ayam Kari Kuning
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 2 shallots; a small knob of ginger; 1 -2 stalks lemongrass; 3 cups chicken broth (I used 3 cups water + 1 heaping tablespoon Better Than Bouillon chicken base); 1 can coconut milk; 3 tablespoons brown sugar; 2 tablespoons reduced-sodium soy sauce (more to taste); 1 tablespoon lime juice; 1 lb . boneless skinless chicken thighs; 1 tablespoon yellow curry paste (I use Maesri, bought on Amazon – sub Thai Kitchen red curry paste); 1 teaspoon garlic powder; 1/2 teaspoon salt; 1 tablespoon olive oil; 1 1/2 cups rice; Mint, chili crisp, crispy shallots (for topping – to taste)

Lemongrass, ginger, shallot, and the brightness of lime! The broth bowls have got it all - luscious broth, fluffy rice, protein, and fresh herbs.

⏱️ 40 min 🔪 Prep: 10 min 🔥 Cook: 30 min 📊 Medium 👁️ 2 views

👨‍🍳 Start Cooking

Mangkuk Kaldu Serai dengan Ayam Kari Kuning

Foto: Pinch of Yum — Lindsay Ostrom

Ingredients

4 servings

2 shallots
a small knob of ginger
1 -2 stalks lemongrass
3 cups chicken broth (I used 3 cups water + 1 heaping tablespoon Better Than Bouillon chicken base)
1 can coconut milk
3 tablespoons brown sugar
2 tablespoons reduced-sodium soy sauce (more to taste)
1 tablespoon lime juice
1 lb . boneless skinless chicken thighs
1 tablespoon yellow curry paste (I use Maesri, bought on Amazon – sub Thai Kitchen red curry paste)
1 teaspoon garlic powder
1/2 teaspoon salt
1 tablespoon olive oil
1 1/2 cups rice
Mint, chili crisp, crispy shallots (for topping – to taste)

Steps

Start The Rice: Start cooking your rice according to package directions.
Peel and roughly chop shallots, ginger, and lemongrass into large chunks. Add to a saucepan or stock pot.
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.)
Add soy sauce, brown sugar, and lime juice to the broth; whisk to combine, taste and adjust.
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.
Plate rice, then chicken, and then pour broth over the top. Garnish with mint, chili crisp, and crispy shallots.

Nutrition Facts (per serving)

Macronutrients

Calories67734% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 400

Per Serving Rp 100/serving

🏠 Save ~Rp 800 compared to buying!

📋 Price Breakdown (7% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
shallots	2	-	-
a small knob of ginger	-	-	-
-2 stalks lemongrass	1	-	-
chicken broth	3 cups	-	-
coconut milk	1 can	-	-
brown sugar	3 tablespoons	-	-
reduced-sodium soy sauce	2 tablespoons	-	-
lime juice	1 tablespoon	-	-
. boneless skinless chicken thighs	1 lb	-	-
yellow curry paste	1 tablespoon	-	-
garlic powder	1 teaspoon	Rp 8.000/100g	Rp 400
salt	0.5 teaspoon	-	-
olive oil	1 tablespoon	-	-
rice	0.5 cups	-	-
Mint	-	-	-