How to add color and flavor to a juicy salad with boiled chicken
What you will need for 4 servings:
- 4 skinless, boneless chicken breasts
- 400 ml canned coconut milk
- finely grated zest and juice of 1 large lime
- 3 double lime leaves
- 1 lemongrass stalk, chopped
- 3 cloves garlic, thinly sliced
- 1 teaspoon of salt
- salt
- 200 grams of rice noodles
- 3 cups white cabbage, chopped
- 1 small cucumber, thinly sliced
- 2 spring onions, thinly sliced
- 1/4 cup chopped cilantro
- 1 long green chili, chopped
- small handful each of mint and basil leaves
How to make it:
- Put all the ingredients except the chicken in a large pot and let them boil. Add the chicken and let it simmer. Cover and cook for 20 minutes or until the chicken is cooked through.
- Drain the liquid into a bowl and discard the aromatics. You should have about ¾ cup broth. We let it cool down.
- Cook the rice noodles according to package instructions. Drain well and run them through cold water. Drain well again, put in a large bowl and pour over half the stock. Add the cabbage, cucumber, green onions and coriander and mix again.
- Serve on a large plate and top with the sliced ​​chicken. Pour the remaining broth over the chicken and sprinkle with the chili, mint and basil leaves.
Source: Skai
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