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Pat chicken thighs dry; season generously with salt. Pour oil into a cold large Dutch oven and arrange chicken, skin side down. Cook over medium heat, rotating pan around on burner to ensure even browning, until skin is golden brown, 12–16 minutes. Using tongs or a slotted spoon, transfer chicken to a plate.
Cook finely chopped shallots, garlic, coriander, and turmeric in same pot over medium, stirring constantly, until softened, about 3 minutes. Return chicken to pan, turning skin side up, then add tomatoes, potatoes, lemongrass, lime leaves, and remaining shallots. Pour in stock and bring to a boil over medium-high heat. Reduce heat and simmer, skimming any foam from surface, until chicken is cooked through and tender, 25–35 minutes.
Stir coconut milk into soup and return to a simmer. Remove from heat and stir in lime juice; taste and season with more salt if needed. Serve soup with rice and lime wedges alongside.