Coconut and turmeric chicken noodle salad

Name: Coconut and turmeric chicken noodle salad
Cook time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 400ml can coconut milk; 3 tbsp fish sauce; 1 tbsp caster sugar; 1 lemongrass stalk, bruised and roughly chopped; 3 x 200g chicken breasts; 200g rice noodles; 2 carrots, shredded; 1 continental cucumber, shredded; 2 spring onions, shredded; ½ tsp turmeric; 2 tbsp chilli oil; zest and juice of 1 lime; baby coriander leaves, to serve (optional)

Jessica Brook

January 15, 2024

There’s no need to fire up the oven for this cool coconut and turmeric chicken noodle salad.James Moffatt

easyTime:< 30 minsServes:4

Beat the heat with this colourful salad, which combines chicken poached in a flavour-packed broth with cool vegetables and rice noodles.

Ingredients

400ml can coconut milk
3 tbsp fish sauce
1 tbsp caster sugar
1 lemongrass stalk, bruised and roughly chopped
3 x 200g chicken breasts
200g rice noodles
2 carrots, shredded
1 continental cucumber, shredded
2 spring onions, shredded
½ tsp turmeric
2 tbsp chilli oil
zest and juice of 1 lime
baby coriander leaves, to serve (optional)

Method

Step 1
Place the coconut milk, 2 tablespoons of the fish sauce, sugar, lemongrass and 1½ cups water in a wide saucepan. Place over a low heat and stir to dissolve the sugar.
Step 2
Add the chicken and poach for 12 minutes until cooked through. Remove from the heat and allow the chicken to cool slightly in the broth before placing it in a medium bowl and setting it aside. Save the poaching liquid.
Step 3
Meanwhile, soak the noodles in warm water for 15 minutes, or until softened. Add to a large bowl with the carrot, cucumber, lime zest and juice and toss to combine.
Step 4
Strain ½ a cup of the poaching liquid into a small bowl, discarding the lemongrass. Add the turmeric, chilli oil and the remaining 1 tablespoon of fish sauce, mix to combine and season to taste.
Step 5
Shred the chicken with two forks.
Step 6
Divide the noodles among four bowls, top with shredded chicken, spoon dressing over each bowl, and finish with baby coriander leaves, if using.