Coconut, Lemongrass, Kaffir Lime and Coriander Poached Chicken with Noodles

Serves Preparation Cooking Difficulty
4 20 min 15 min Advanced
  • 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
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  1. 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.

  2. Step 2

    Prepare the noodles according to pack instructions, drain and place in a large mixing bowl.

  3. 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.

  4. 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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