Coconut-Lemongrass Chicken Bowls

Name: Coconut-Lemongrass Chicken Bowls
Total time: 16 h
Yield: Serves 6 (serving size: 1/2 cup noodles, 1/3 cup broth, and 3 1/2 oz. chicken)
Ingredients: 1 ¼ cups light coconut milk, divided; 3 tablespoons finely chopped lemongrass; 2 tablespoons sambal oelek (ground fresh chile paste); 3 ¾ pounds skinless, bone-in chicken thighs (about 8 thighs); ¾ 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; ½ teaspoon granulated sugar; 8 ounces uncooked wide brown rice noodles; 2 cups thinly sliced English cucumber; ½ cup loosely packed fresh cilantro leaves; ¼ cup sliced green onions; ¼ cup chopped unsalted peanuts

5 Ratings
5 Reviews

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.

By Adam Hickman

Recipe by Cooking Light July 2016

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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)

Nutrition Info

Directions

Step 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.

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Step 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.
Step 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.
Step 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.

Nutrition Facts

Per Serving:

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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Bryemye

01/12/2017

Ingredients sound so good but something off about prep as very little comes through. Brainstorming alternatives for leftover chicken and noodles...

MsLaurie

11/10/2016

I LOVE this soup. I have made it a few times and it is a bit of a burden to assemble but so well worth it. I used Jasmine RIce today instead of the noodles and I liked that even more.

FayeAmira

08/11/2016

I just don't care for fish sauce. I used 1 tsp and added some more soy sauce. Adjust cooking time to your particular crock pot! We also had a forced need to substitute for the cilantro. I used finely chopped mint and it was delightful. I would like to try mint and cilantro. Tasting the chicken and broth along the way I was doubtful about the final product. But the composed bowls were nice. Still seemed as though the dish was missing something. I enjoyed my serving better after adding more chili garlic sauce. Two others added hoisin.

Semcglyn

07/12/2016

My boyfriend requested we make this once a week. Lemongrass was hard to find so I added the zest of two lemons instead. I agree the chicken was a little flavorless but I believe that was my fault, as I let it marinate for one hour only. Regardless the sauce itself was delicious and packed with flavor and the toppings added additional complexity of flavor and texture, not to mention the tenderness of the chicken! We will make this again!

contentedgirl

06/17/2016

When I saw this recipe in my new Cooking Light, I was so excited to make it for dinner tonight. I was so sadly disappointed! Even my husband, who also loves asian flavors was totally turned off by this dish. What a waste of good ingredients and effort! I don't normally rate a Cooking Light recipe so low but even following the recipe to a T, it was so lacking in flavor. Definitely WON'T make it again!

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Coconut-Lemongrass Chicken Bowls

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (5)

All Reviews for Coconut-Lemongrass Chicken Bowls

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Coconut-Lemongrass Chicken Bowls

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (5)

All Reviews for Coconut-Lemongrass Chicken Bowls