Poached Chicken with Asian Coconut Milk Broth
Poached Chicken with Asian Coconut Milk Broth
Ingredients
For the Aromatic Broth
- 2 banana shallots, diced
- 1 glug oil
- 2 lemongrass stalks, bashed
- 1 thumb-size piece ginger, large, grated
- 5 garlic cloves, grated
- 5 kaffir lime leaves, or zest
- 3 red chillies
- 2 cans coconut milk
- 200 ml chicken stock
- 2 tablespoons fish sauce
- 2 tablespoons palm sugar
- 1 pinch salt, to taste
For the Chicken
- 8 skinless, boneless chicken thighs
For Finishing and Serving
- 3 limes, juice of
- 1 handful coriander, for garnish
- 1 handful Thai basil, for garnish
- 1 small red chillies, sliced, for garnish
- 1 teaspoon sesame seeds, for garnish
- 1 drizzle crispy chilli oil, for garnish
- 1 serving jasmine rice, cooked, for serving
Instructions
- 1
Dice the 2 banana shallots. In a wide pan, add a glug of oil and the diced shallots.
⏱️ 3 min
- 2
Add the 2 bashed lemongrass stalks, a large thumb-size piece of grated ginger, 5 grated garlic cloves, 5 kaffir lime leaves (or zest), and 3 red chillies to the pan with the shallots.
⏱️ 2 min
- 3
Sweat the ingredients gently over medium-low heat until the shallots are soft and translucent, being careful not to let them brown or colour.
⏱️ 5 min
- 4
Pour in the 2 cans of coconut milk and 200ml chicken stock. Bring the mixture to a gentle simmer.
⏱️ 5 min
- 5
Once simmering, reduce the heat and let the broth steep for 10-15 minutes, allowing all the aromatics to infuse their flavors into the liquid.
⏱️ 15 min
- 6
Stir in 2 tablespoons of fish sauce and 2 tablespoons of palm sugar. Taste the broth and adjust the seasoning as needed, adding more fish sauce or a pinch of salt if desired.
⏱️ 2 min
- 7
Carefully lower the 8 skinless, boneless chicken thighs into the simmering broth. Ensure the broth remains at a bare simmer, not a rolling boil, as high heat can cause the coconut milk to split.
⏱️ 1 min
- 8
Poach the chicken thighs for approximately 10-15 minutes, or until they are cooked through with no pink remaining. The exact time will depend on the thickness of the thighs.
⏱️ 15 min
- 9
Remove the cooked chicken thighs from the pan and set them aside.
⏱️ 1 min
- 10
Remove the pan from the heat. Squeeze in the juice of 3 limes into the broth. Taste the broth again and adjust with additional salt or fish sauce if needed.
⏱️ 3 min
- 11
Serve the poached chicken and broth with jasmine rice. Ladle the fragrant broth generously over the chicken and rice. Garnish with fresh coriander, Thai basil, sliced red chillies, sesame seeds, and a drizzle of crispy chilli oil.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Poached Chicken with Asian Coconut Milk Broth
For the Aromatic Broth
- 2 banana shallots, diced
- 1 glug oil
- 2 lemongrass stalks, bashed
- 1 thumb-size piece ginger, large, grated
- 5 garlic cloves, grated
- 5 kaffir lime leaves, or zest
- 3 red chillies
- 2 cans coconut milk
- 200 ml chicken stock
- 2 tablespoons fish sauce
- 2 tablespoons palm sugar
- 1 pinch salt, to taste
For the Chicken
- 8 skinless, boneless chicken thighs
For Finishing and Serving
- 3 limes, juice of
- 1 handful coriander, for garnish
- 1 handful Thai basil, for garnish
- 1 small red chillies, sliced, for garnish
- 1 teaspoon sesame seeds, for garnish
- 1 drizzle crispy chilli oil, for garnish
- 1 serving jasmine rice, cooked, for serving
Instructions
- 1
Dice the 2 banana shallots. In a wide pan, add a glug of oil and the diced shallots.
⏱️ 3 min - 2
Add the 2 bashed lemongrass stalks, a large thumb-size piece of grated ginger, 5 grated garlic cloves, 5 kaffir lime leaves (or zest), and 3 red chillies to the pan with the shallots.
⏱️ 2 min - 3
Sweat the ingredients gently over medium-low heat until the shallots are soft and translucent, being careful not to let them brown or colour.
⏱️ 5 min - 4
Pour in the 2 cans of coconut milk and 200ml chicken stock. Bring the mixture to a gentle simmer.
⏱️ 5 min - 5
Once simmering, reduce the heat and let the broth steep for 10-15 minutes, allowing all the aromatics to infuse their flavors into the liquid.
⏱️ 15 min - 6
Stir in 2 tablespoons of fish sauce and 2 tablespoons of palm sugar. Taste the broth and adjust the seasoning as needed, adding more fish sauce or a pinch of salt if desired.
⏱️ 2 min - 7
Carefully lower the 8 skinless, boneless chicken thighs into the simmering broth. Ensure the broth remains at a bare simmer, not a rolling boil, as high heat can cause the coconut milk to split.
⏱️ 1 min - 8
Poach the chicken thighs for approximately 10-15 minutes, or until they are cooked through with no pink remaining. The exact time will depend on the thickness of the thighs.
⏱️ 15 min - 9
Remove the cooked chicken thighs from the pan and set them aside.
⏱️ 1 min - 10
Remove the pan from the heat. Squeeze in the juice of 3 limes into the broth. Taste the broth again and adjust with additional salt or fish sauce if needed.
⏱️ 3 min - 11
Serve the poached chicken and broth with jasmine rice. Ladle the fragrant broth generously over the chicken and rice. Garnish with fresh coriander, Thai basil, sliced red chillies, sesame seeds, and a drizzle of crispy chilli oil.
⏱️ 2 min