Lemon Grass Chicken with Coconut Curry Soup
Ingredients
Chicken
- 6 boneless skinless boneless thighs
- 1 inch ginger grated
- 4 garlic cloves minced
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon sambal
- 1 tablespoon brown sugar
- 1 lime juiced
- 1 tablespoon grated lemon grass
- 3 tablespoons oil
- 1 tablespoon finely diced cilantro.
Coconut Soup
- Left over marinade
- 3 tablespoons oil or as needed
- 1 tablespoon garlic and ginger paste
- 1 tablespoon sambal
- 4 tablespoons red curry paste
- 2-3 tablespoons fish sauce or to taste
- 1 can coconut milk 400 ml
- Chicken stock or water as needed start with about 3 cups
- salt as needed
To serve
- Julienned pickled carrots
- Lime edges
- Soft boiled egg
- Cilantro
- Cooked Rice Noodles
- Sliced Birds Eye Chilis
Instructions
Lemongrass Chicken
- In a bowl mix all your ingredients for your chicken together.
- Pour the marinade over your chicken, cover with plastic wrap and place in the fridge for at least an hour and up to 8 hours overnight.
- When ready to cook, take out of the fridge, let some of the marinade drip off your chicken and pan sear until a little charred on both sides and cooked through.
- Set aside until soup is ready.
Coconut Soup
- In the same pan you fried your chicken add a bit more oil without cleaning it out. If you chicken charred too much or there is too much burnt residue clean the pan well before continuing or your soup will taste butter and burnt.
- To your oil add your minced ginger and garlic and sautee for about a minute on medium high heat. Watch so your garlic does not burn .
- Add your Thai red curry paste and sautee stirring frequently for about 3 minutes. Follow with any leftover marinade and sautee for an additional 2 minutes.
- Add your sambal and follow immediately with your stock/broth without salt and water.
- Season your soup with fish sauce and add your can of coconut milk.
- Heat up on a low simmer for at least 10 minutes, taste and adjust seasoning Add fish sauce for saltiness and flavour, salt to adjust seasoning without adding more fish sauce, sambal for heat and more, red Thai curry paste if you want a richer broth.
- Serve this broth over cooked rice noodles, with your sliced chicken, cilantro a lime wedge, soft boiled egg, bird's eye chili, or to taste (they are very hot), and julienned quick pickled carrots.