Coconut, Lemongrass, Kaffir Lime and Coriander Poached Chicken with Noodles
Serves
|
Preparation
|
Cooking
|
Difficulty
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| 4 | 20 min | 15 min | Advanced |
Ingredients
- 350g Fantastic Singapore Fresh Noodles
- 2 chicken breast fillets
- 400g tin coconut milk
- 2 tsp grated ginger
- 2 sticks lemongrass, bruised
- 2 Kaffir lime leaves, bruised
- Coriander roots
- 2 cups Chinese cabbage, shredded
- 1 large carrot, peeled and julienned
- 1 cup bean sprouts
- ¼ cup coriander leaves
- ¼ cup basil leaves
- ¼ cup mint leaves
- ½ cup chopped toasted peanuts
- 1 ½ tbsp fish sauce
- ¼ cup lime juice
Method
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Step 1
For the chicken, place coconut milk, ginger, lemongrass, kaffir lime leaves and coriander root together in a small saucepan over a medium heat. Bring to the boil, add chicken and reduce heat to a simmer. Cover and cook for 15 minutes. Remove from heat and leave to stand until chicken has cooled in poaching liquid. Remove from poaching liquid and shred chicken.
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Step 2
Prepare the noodles according to pack instructions, drain and place in a large mixing bowl.
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Step 3
To make the salad, add shredded chicken, cabbage, carrot, bean sprouts, coriander, basil, mint and peanuts to the prepared noodles, tossing to combine.
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Step 4
For the dressing, combine ½ cup poaching liquid, soy sauce, fish sauce and lime juice together in a screw top jar, shaking until well combined. Drizzle over salad and serve.
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