It's Balinese chicken soup for the cold, Canadian soul.
Heat coconut oil in a medium sized dutch over or soup pan and sauté the garlic, turmeric, ginger and Thai chilies until they begin to brown and are extremely fragrant. Add the chicken pieces and cook until browned on all sides then add the cream from the can of coconut milk and mix well until the fats are broken down and well-incorporated (ie; no coconut milk chunks). Add stock, remaining coconut water from your can of coconut milk, and lemon grass stalks and cook for 10 minutes, season with pepper, soy sauce, lime juice and top with chopped Thai chilies + fried garlic (optional & available as asian food markets).
Recipe by This Doctors Kitchen at https://www.thisdoctorskitchen.com/balinese-chicken-soup/