1/4cupcoconut milk, stirred, (You will use the rest of a 14 oz./400 ml can in the stock flavouring below)
3Tbsplemongrass, finely chopped
2Tbspsambal oelek
8skin-on/bone-in chicken thighs
Stock:
2cupschicken stock
5clovesgarlic, peeled and quartered
2largecarrots, cut into 4 pieces
1largeonion, peeled and quartered
1inchfresh ginger, thinly sliced
Stock flavouring:
2Tbspsoy sauce
5tspfish sauce
1Tbspfresh lime juice
1/2tspsugar
1cupcoconut milk, stirred, (or remainder of 14oz/400ml can)
To serve:
8ozrice noodles
2cupsEnglish cucumber, thinly sliced
1/2cupfresh cilantro leaves, (or flat parsley)
1/4cupgreen onions, sliced
1/4cuppeanuts, chopped, salted or unsalted
slicesFresh lime
Prevent your screen from going dark
Instructions
Marinate the chicken: In a small bowl, combine the 1/4 cup coconut milk, lemongrass and sambal oelek and stir to combine. Remove the skin from the chicken thighs and discard. (Use a paper towel to grab an edge and pull off). Place thighs in a large plastic storage bag and pour in marinade, tossing to coat chicken. Seal and refrigerate for at least 2 hours (or up to 8 hours).
Once chicken has marinated, remove chicken from marinade (you can discard marinade), and place chicken in a large pot or Dutch oven on the stove-top. Add the stock ingredients - the chicken stock, garlic, carrots, onion and ginger. Bring to a boil, then reduce heat to low (just enough to maintain a slow simmer), COVER and allow to barely for 1 - 1 1/2 hours, checking once in a while to make sure it's just barely simmering, until chicken falls apart easily.
*SLOW COOKER INSTRUCTIONS: Place chicken and stock ingredients in slow cooker. Cover and cook on low for about 7 hours. Proceed as detailed below.
Remove chicken from stock and set aside. Strain remaining broth, discarding the solids and returning the clear broth to the pot. Add the stock flavouring ingredients - the soy sauce, fish sauce, lime juice, sugar and coconut milk. Stir to combine. Keep stock warm over low heat.
Remove meat from chicken and discard bones. Shred chicken in to bite-sized pieces. Set aside.
To serve: Divide noodles between serving bowls. Arrange sections on top of chicken, cucumber slices and peanuts. Garnish with green onion and cilantro. Pour 1/2 cup of the stock over-top of each bowl. Garnish with fresh lime slices and a dollop of Sambal Oelek in the middle for a little heat, if you'd like.
Notes
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!