Coconut Poached Chicken with Vermicelli Salad and Thai Basil

Coconut Poached Chicken with Vermicelli Salad and Thai Basil

Ready in 45 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, May 26, 2019.
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Ingredients

CHICKEN

  • 1 pack lemongrass paste
  • 1 pack fragrant spices
  • 200ml lite coconut milk
  • 1 cup water
  • 2 tsp fish sauce
  • 1 pack lean chicken breasts
  • 1 broccoli, cut into small florets
  • 2 baby bok choy, leaves separated
  • Juice of 1/2 lime

VERMICELLI

  • 1 pack mung bean vermicelli

TO SERVE

  • 1 carrot, peeled into ribbons
  • 2 tsp sesame seeds
  • 1 bunch Thai basil, picked
  • 1/2 lime, cut into wedges

Steps

  1. Bring a full kettle of water to the boil.
  2. Prep & cook chicken. Heat 1 tsp oil in a pot on medium heat. Add lemongrass paste and fragrant spices and cook for 30 seconds, stirring until fragrant. Add coconut milk, water and fish sauce and bring to a simmer.
  3. Add chicken, return to a simmer, cover with a lid and simmer on low-medium for 10 minutes. Remove from heat and leave covered for 20-25 minutes (do not lift lid during poaching, the residual heat will cook chicken through).
  4. Cook vermicelli. Place noodles in a heat-proof bowl and cover with boiling water. Leave for 5 minutes then drain.
  5. Finish chicken broth. When chicken is cooked, remove from broth and leave to rest. Return broth to heat and bring back to a simmer. Add broccoli and cook for 2-3 minutes, until tender. Remove from heat and stir through bok choy and lime juice. Season to taste.
  6. Finish chicken. Thinly slice chicken.
  7. Prep garnishes.
  8. Serve vermicelli, chicken, broth and vegetables in bowls. Top with carrot, sesame seeds and Thai basil. Serve lime on the side for squeezing.

Nutritional Information

Energy 1676 kj
401 kcal
Protein 36.5g
Carbohydrate 29.3g
Fat 14.2g