Coconut-Poached Chicken On Thai Vermicelli Salad

Name: Coconut-Poached Chicken On Thai Vermicelli Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 lbs boneless skinless chicken breasts; 1 cup light coconut cream; 1 1/2 cups chicken stock; 1 tbsp brown sugar; 1 clove garlic, crushed; 1 piece (3/4 inch) fresh ginger, grated; 1 tbsp fish sauce; 2 tbsp lime juice; 4 oz rice vermicelli; 1 small carrot, thinly sliced; 1/4 cup drained sliced bamboo shoots, rinsed; 2 tbsp finely chopped cilantro; 2 tbsp finely chopped mint

Servings: persons

1 1/3 lbs boneless skinless chicken breasts
1 cup light coconut cream
1 1/2 cups chicken stock
1 tbsp brown sugar
1 clove garlic, crushed
1 piece (3/4 inch) fresh ginger, grated
1 tbsp fish sauce
2 tbsp lime juice
4 oz rice vermicelli
1 small carrot, thinly sliced
1/4 cup drained sliced bamboo shoots, rinsed
2 tbsp finely chopped cilantro
2 tbsp finely chopped mint

1
Place chicken in medium saucepan with coconut cream, stock, sugar, garlic and ginger. Bring to a boil on high heat. Reduce heat to low; simmer, uncovered, about 10 mins or until chicken is cooked through. Cool chicken in poaching liquid for 10 mins.
2
Remove chicken from pan. Return poaching liquid to a boil; boil until reduced to 1 cup. Remove from heat; stir in fish sauce and lime juice.
3
Meanwhile, place vermicelli in large heatproof bowl and cover with boiling water. Let 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.

751

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/3 lbs boneless skinless chicken breasts, 1 cup light coconut cream, 1 1/2 cups chicken stock, 1 tbsp brown sugar, and more.

Yes, Coconut-Poached Chicken On Thai Vermicelli Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!