Rating: 3 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2

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.

Adam Hickman
Recipe by Cooking Light July 2016

Gallery

Credit: Iain Bagwell; Styling: Kay E. Clarke

Recipe Summary

active:
20 mins
total:
16 hrs
Yield:
Serves 6 (serving size: 1/2 cup noodles, 1/3 cup broth, and 3 1/2 oz. chicken)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

301 calories; fat 7.1g; saturated fat 1.6g; mono fat 2.8g; poly fat 1.8g; protein 23g; carbohydrates 35g; fiber 1g; cholesterol 87mg; iron 2mg; sodium 644mg; calcium 20mg; sugars 1g.
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