Lemongrass Chicken

Enjoy this chicken over rice noodles and top with fresh veggies for a Vietnamese-inspired meal.  

5-6 chicken thighs boneless, skinless
1 tsp Kosher salt
1 (13 ½ oz) can coconut milk
3 Tbsp lemongrass paste 
2 Tbsp fish sauce
1 medium lime juiced, about 2 Tbsp
1" piece ginger peeled, thinly sliced, see note below
3 cloves garlic smashed
1 Thai chili very thinly sliced

3-4 Basil leaves

Make the poaching liquid. Combine coconut milk, lemongrass paste (or fresh lemongrass), fish sauce, lime juice, ginger, garlic, thinly sliced Thai chili and basil in a sauce pan. Bring to a boil over medium heat.
Season the chicken. Cut the thighs into ½" pieces (roughly bite-size), then sprinkle Kosher salt on all sides.
Poach the chicken. Submerge the chicken into poaching liquid, then cover and cook for 5 minutes over medium heat.
Serve or freeze immediately.

Source: Well Seasoned Studio