Ingredients
- 400 ml (14 fl oz) tin coconut milk
- 250 ml (9 fl oz/1 cup) chicken stock
- 1 tablespoon grated palm sugar (jaggery)
- 1 lemongrass stem, pale part only, trimmed and chopped
- 2 garlic cloves, thinly sliced
- 4 cm (1 1/2 inch) piece ginger, cut into matchsticks
- 2 tablespoons chopped coriander (cilantro) root
- 1 fresh long red chilli, thinly sliced
- 4 x 150 g (5 1/2 oz) skinless chicken breast fillets
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 large carrot, shredded
- 115 g (4 oz/1 cup) bean sprouts, trimmed
- 2 spring onions (scallions), thinly sliced
- 3/4 cup coriander (cilantro) leaves
- 1/2 cup mint leaves
- Steamed jasmine rice, to serve
Method
1. Combine the coconut milk, stock, palm sugar, lemongrass, garlic, ginger, coriander root and chilli in a large saucepan over medium-high heat and bring just to a simmer. Reduce the heat, add the chicken, cover and simmer very gently for 5 minutes. Uncover and very gently simmer for a further 5 minutes or until the chicken is just cooked through.
2. Remove the pan from the heat and set aside for 5 minutes. Remove the chicken from the pan and set aside for 5 minutes before slicing thinly. Set aside, covered to keep warm.
3. Meanwhile, return the poaching liquid to the boil. Boil for 5-7 minutes or until the liquid has reduced by half. Strain and discard the solids, then stir in the fish sauce and lime juice.
4. Meanwhile, combine the carrot, bean sprouts, spring onions and herbs in a bowl. Spoon the rice onto serving plates. Top with the sliced chicken, drizzle with the poaching liquid and finish with the herb mixture.
