Coconut-poached chicken on Thai vermicelli salad

Coconut-poached chicken on thai vermicelli salad sounds exotic, and tastes delicious, but mostly makes use of pantry staples. A great mid-week dinner.

  • 1 hr cooking
  • Serves 4
  • Print


Coconut-poached chicken on thai vermicelli salad
  • 600 gram chicken breast fillets
  • 1 cup (250ml) light coconut cream
  • 1 1/2 cup (375ml) chicken stock
  • 1 tablespoon brown sugar
  • 1 clove garlic, crushed
  • 2 centimetre piece fresh ginger (10g), grated
  • 1 tablespoon fish sauce
  • 2 tablespoon lime juice
  • 125 gram rice vermicelli
  • 1 small carrot (70g), sliced thinly
  • 1/4 cup (50g) rinsed, drained sliced bamboo shoots
  • 1/4 cup loosely packed fresh coriander leaves, chopped finely
  • 1/4 cup loosely packed fresh mint leaves, chopped finely


Coconut-poached chicken on thai vermicelli salad
  • 1
    Place chicken in medium saucepan with cream, stock, sugar, garlic and ginger; bring to the boil. Reduce heat; simmer, uncovered, about 10 minutes or until cooked. Cool chicken in poaching liquid 10 minutes.
  • 2
    Remove chicken from pan. Return poaching liquid to the boil; reduce to 1 cup. Remove from heat; stir in sauce and juice.
  • 3
    Meanwhile, place vermicelli in large heatproof bowl, cover with boiling water; stand until just tender, drain. Rinse under cold water; drain. Using scissors, cut vermicelli into random lengths.
  • 4
    Tear chicken coarsely. Place vermicelli in medium bowl with chicken, carrot and bamboo shoots; stir in poaching liquid. Serve sprinkled with herbs.

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