Coconut Braised Chicken Noodle Soup

Preparation

Season chicken thighs on both sides with kosher salt. Add a generious drizzle of olive oil to a large dutch oven or pot and bring to high heat. Place chicken thighs skin side down into the pot and sear for 3 minutes until the skin turns a rich golden brown and has crisped. Flip and sear the other side for another three minutes until browned. Remove chicken thighs and set aside on a plate, leaving all the chicken fat in the pot (flavor town!).

Reduce heat to medium and add in garlic, scallions, and ginger into the pot with chicken fat. Cook for a minute, stirring frequently until fragrant and sizzling. Add in onions, carrots, corn into the pot and continue to cook for 5 minutes until the onions are transluscent. Finally, add in chicken broth, coconut milk, fish sauce, rice vinegar, remaining kosher salt, brown sugar, and bay leaves. Give it a little stir to mix everything together, then bring to a boil. Once boiling, reduce to a simmer on low heat and cover. Gently simmer for about 1 hour and 20 minutes for all the flavors to come together.

Once everyone has had a nice time simmering in the coconut and chicken broth jacuzzi, remove lid and add in the kale and let simmer for another 10 minutes to cook through. While the kale is cooking, bring a separate pot of water to boil and cook noodles or pasta according to package instructions.

Drain noodles, then divide among bowls. Ladle a generous amount of soup along with vegetables and chicken into noodle bowls. Top with extra scallions and sesame seeds to serve.