Grilled Chicken in Coconut-Lemongrass Broth

1.Preheat a grill or grill pan over medium-high heat.

2.Pat the chicken thighs dry with paper towels. Rub them with vegetable oil and season generously with salt and freshly ground black pepper on both sides.

3.Grill the chicken for about 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is nicely charred and juicy. Remove from grill and let rest.

4.While the chicken is grilling, prepare the coconut-lemongrass broth. In a medium saucepan, combine the coconut milk, chicken broth (or water), smashed lemongrass stalks, sliced ginger, minced garlic, sliced onion, and red chili if using.

5.Bring the mixture to a gentle simmer over medium heat. Reduce heat to low and let it simmer gently for 15 minutes to infuse the flavors, stirring occasionally.

6.Remove the lemongrass stalks and ginger slices from the broth using a slotted spoon.

7.Add the drained chickpeas to the broth and simmer for another 5 minutes until heated through.

8.Season the broth with fish sauce, lime juice, and sugar. Taste and adjust seasoning as needed, balancing saltiness, acidity, and sweetness.

9.To serve, ladle the coconut-lemongrass broth with chickpeas into shallow bowls.

10.Slice the grilled chicken and arrange it on top of the broth.

11.Garnish with fresh cilantro leaves and serve with lime wedges on the side for extra brightness.

12.Tip: For best results, use fresh lemongrass and full-fat coconut milk to achieve a rich, aromatic broth. The grilled chicken adds a smoky depth that complements the creamy soup perfectly.