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Coconut-Lemongrass Chicken Bowls

Photo: Iain Bagwell; Styling: Kay E. Clarke

Active time 20 mins
Total time 16 hrs
Yield

Serves 6 (serving size: 1/2 cup noodles, 1/3 cup broth, and 3 1/2 oz. chicken)

This Southeast Asian-inspired bowl is all about big flavor with minimal effort. When working with lemongrass, give the stalk a couple of whacks with the back of a knife before chopping to release its flavorful oils.

Ingredients

  • 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

Nutrition Information

  • calories 301
  • fat 7.1 g
  • satfat 1.6 g
  • monofat 2.8 g
  • polyfat 1.8 g
  • protein 23 g
  • carbohydrate 35 g
  • fiber 1 g
  • cholesterol 87 mg
  • iron 2 mg
  • sodium 644 mg
  • calcium 20 mg
  • sugars 1 g
  • Est. Added Sugars 0 g

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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.