Coconut-Lemongrass Chicken Bowls

INGREDIENTS

1 1/4 cups

light coconut milk, divided

3 tbsp

finely chopped lemongrass

2 tbsp

sambal oelek (ground fresh chile paste)

3 3/4 lb

skinless, bone-in chicken thighs (about 8 thighs)

3/4 cup

unsalted chicken stock

garlic cloves, crushed

large onions, peeled and quartered

large carrots, each cut into 4 pieces

(2-inch) piece peeled fresh ginger, thinly sliced

2 tbsp

lower-sodium soy sauce

5 tsp

fish sauce

1 tbsp

fresh lime juice

1/2 tsp

granulated sugar

8 oz

uncooked wide brown rice noodles

2 cups

thinly sliced English cucumber

1/2 cup

loosely packed fresh cilantro leaves

1/4 cup

sliced green onions

1/4 cup

chopped unsalted peanuts