let’s make something Naughty
Lemongrass Coconut Broth with Katsu Chicken
make me
Ingredients
Serving Size: 2-3 bowls
For the Broth:
1 stalk lemongrass, finely chopped
1 shallot, finely chopped
2 cloves garlic, finely chopped
1 inch fresh ginger, finely chopped
1 tsp chili crunch
1 can unsweetened coconut milk
1/2 cup chicken stock
1 tbsp fish sauce
1 tsp soy sauce
1 and 1/2 tsp light brown sugar
1 Lime, juice and zest
Salt and pepper to taste
1/2 stock of enoki mushrooms
1 small bunch of cilantro or green onion, for topping
Chili oil, for topping
Sesame seeds, for topping
Fried onions (store bought), for topping
1 cup cooked jasmine rice
For the Katsu Chicken
4 boneless skinless chicken thighs, pounded to 1/2-inch thick
2 eggs
3 tbsp all purpose flour
1/2 tsp kosher salt
1/2 tsp black pepper
1 tsp garlic powder
2 cups panko breadcrumbs
neutral oil for frying
Instructions
Make the Lemongrass Coconut Broth
Heat a medium pot over medium heat with a small drizzle of neutral oil. Add the chopped lemongrass, shallot, garlic, and ginger. Sauté for 3 to 4 minutes until softened and fragrant. Season with a little salt and pepper. Stir in the chili crunch and cook for 30 seconds.
Pour in: coconut milk, chicken stock, fish sauce, soy sauce, brown sugar Bring to a gentle simmer and cook for 10-12 minutes so the flavors meld together. Stir in the lime juice and zest.
Add the enoki mushrooms and simmer another 2 minutes until tender. Taste and season with salt and pepper as needed.
Keep warm over low heat.
Prep the Katsu Chicken
Pat the chicken thighs dry.
In a medium bowl, whisk together: eggs, flour, kosher salt, black pepper, garlic powder This creates a thicker wet batter that gives the katsu a crispier, craggier crust.
Place the panko breadcrumbs in a separate shallow bowl.
Dip each chicken thigh into the wet batter, letting excess drip off.
Press firmly into the panko until fully coated.
Fry the Chicken
Fill a deep skillet with about 2 inches of neutral oil. Heat oil to 350°F.
Fry chicken in batches for 4 to 5 minutes per side until internal temperature reaches 165°F
Transfer to a wire rack or paper towels. Let rest 2 minutes, then slice.
Assemble the Bowls
Divide jasmine rice between bowls.
Ladle the broth around the rice.
Top with sliced katsu chicken. Finish with: cilantro or green onion, chili oil, sesame seeds, fried onions, extra lime wedges if desired
Fragrant lemongrass, creamy coconut milk, fresh lime, and a little chili heat come together in this cozy, flavor packed broth that feels like comfort food with a kick. Poured over jasmine rice and topped with crispy golden chicken katsu, every bite is rich, bright, crunchy, and deeply satisfying. It’s the kind of bowl that tastes like your favorite late night takeout, but fresher, creamier, and way more addictive.
mains, MainSqueeze, healthy, coconut
