Remove rooted part of the lemongrass. Crush the white part with the back of a knife then fold and bundle the leaves around the stalks. Set aside.
2 whole stalks lemongrass
In a pot over medium-low heat, saute ginger, onion, and garlic in oil until limp and aromatic.
2 tablespoons cooking oil, 2 cloves garlic, 1 medium white onion, 3 thumbs ginger
Add in the chicken pieces and stir to coat with oil. Then add the fish sauce. Cover and let simmer for 5 minutes. Juices and some fat will usually come out from the chicken.
2 pounds chicken, 3 tablespoons fish sauce
Add water and lemongrass. Bring to a boil. Skim off the scum from the broth using a spoon or skimmer.
2 cups water, 2 whole stalks lemongrass
Add coconut water and bring again to a boil. Once it boils, lower heat and cover the pot. Let it simmer for 25-30 minutes.
1 whole fresh coconut
Add the chayote or green papaya, green chilis, and coconut meat and season with ground pepper and more fish sauce or salt if needed. Let it cook for 5 minutes
1 medium green papaya or chayote, 2 pcs green chilis, 1 whole fresh coconut
Lastly, mix in the chili leaves and simmer for another minute. Turn off heat and serve.
2 cups chili leaves