Coconut-Lemongrass Chicken Bowls

Coconut-Lemongrass Chicken Bowls

Dinner Tonight Cooking Light
Photography Iain Bagwell; Prop Styling Kay Clarke; Food Styling Margaret Dickey


1 1/4 cups light coconut milk, divided
3 tablespoons finely chopped lemongrass
2 tablespoons sambal oelek (ground fresh chile paste)
3 3/4 pounds skinless, bone-in chicken thighs (about 8 thighs)
3/4 cup unsalted chicken stock
6 garlic cloves, crushed
2 large onions, peeled and quartered
2 large carrots, each cut into 4 pieces
1 (2-inch) piece peeled fresh ginger, thinly sliced
2 tablespoons lower-sodium soy sauce
5 teaspoons fish sauce
1 tablespoon fresh lime juice
1/2 teaspoon granulated sugar
8 ounces uncooked wide brown rice noodles
2 cups thinly sliced English cucumber
1/2 cup loosely packed fresh cilantro leaves
1/4 cup sliced green onions
1/4 cup chopped unsalted peanuts

How to Make It

Place 3/4 cup coconut milk, lemongrass, sambal oelek, and chicken in a large zip-top plastic bag. Seal and turn to coat; refrigerate 8 to 24 hours.
Place stock, garlic, onions, carrots, and ginger in a 6-quart slow cooker. Remove chicken from marinade; discard marinade. Arrange chicken on top of onion mixture. Cover and cook on LOW 7 1/2 hours. Remove chicken from slow cooker; shred chicken into bite-size pieces. Discard bones.
Pour cooking liquid through a colander arranged over a large bowl; discard solids. Combine strained cooking liquid, soy sauce, fish sauce, lime juice, sugar, and remaining 1/2 cup coconut milk in a small saucepan over medium-high heat. Bring to a boil, stirring until sugar dissolves. Remove pan from heat.
Prepare noodles according to package directions. Divide noodles evenly among 6 bowls. Top evenly with chicken, cucumber slices, cilantro, and green onions. Pour 1/3 cup coconut milk mixture over each serving; sprinkle servings evenly with peanuts.