Coconut Poached Chicken Noodle Salad

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Coconut poached chicken noodle salad

Yield 4

Author Lucy Tweed

Ingredients

• 1 onion, peeled and quartered
• 1 stick of lemongrass, bases bruised
• 5 cm knob of peeled ginger
• 6 Makrut leaves (Kaffir lime leaves)
• 2 garlic cloves
• 2 tablespoons red curry paste
• 1 can coconut cream
• 4 chicken breasts
• 1 cup chicken stock
• 2 tbs lime juice
• 1 tablespoon fish sauce
• 2 tablespoons brown sugar
• Vermicelli noodles
• Iceberg lettuce, shredded
• Bean sprouts
• Cucumber, julienned
• Sesame oil
• Soy sauce
• Rice wine vinegar

Instructions

1. In a high-speed food processor, blend onion, lemongrass, ginger, makrut leaves, garlic, red curry paste, and coconut cream until a smooth paste forms.
2. Transfer the paste to a deep frypan or saucepan. Heat and bring to a simmer.
3. Add chicken stock, stir well, and bring it back to a boil. Lower chicken breasts into the liquid, ensuring they are fully submerged. Reduce heat, cover, and steam cook for 12 minutes.
4. Remove chicken from the liquid and allow it to cool. Slice the chicken.
5. To the cooking liquid, add lime juice, fish sauce, and brown sugar. Stir well.
6. Soften vermicelli noodles in hot water and prepare a salad with shredded iceberg lettuce, bean sprouts, and julienned cucumber.
7. Dress the salad with sesame oil, soy sauce, and a splash of rice wine vinegar.
8. Place the chicken on top of the prepared salad and drizzle with the curry sauce. Enjoy warm or chilled for a refreshing summer salad.

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.