|4||20 min||15 min||Advanced|
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.
Prepare the noodles according to pack instructions, drain and place in a large mixing bowl.
To make the salad, add shredded chicken, cabbage, carrot, bean sprouts, coriander, basil, mint and peanuts to the prepared noodles, tossing to combine.
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.