Photo: Iain Bagwell; Styling: Kay E. Clarke
Active Time
20 Mins
Total Time
16 Hours
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.

How to Make It

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.

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.

Ratings & Reviews

Bland

contentedgirl
January 13, 2017
Ingredients sound so good but something off about prep as very little comes through. Brainstorming alternatives for leftover chicken and noodles...

bold tasty soup

Bryemye
November 11, 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.

The whole is better than the parts

FayeAmira
August 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. 

"We're making this once a week!"

Semcglyn
July 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!

Sadly Disappointed

MsLaurie
June 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!