Perfect for summer or when you’re craving something lighter, this chicken and noodle salad is packed with fresh, zesty flavour.
Spread Laksa paste from the kit over chicken fillet and refrigerate for 1 hour to marinate.
To make the dressing dissolve the palm sugar in 1 tablespoon of hot water, add ¼ cup of the coconut milk and fish sauce from the kit, lime zest and juice, stir well.
Place remaining coconut milk and chicken stock in a small pan and bring to the simmer. Add chicken and kaffir lime leaf, cover and poach for 10 minutes. Allow chicken to cool in liquid. When cool, remove chicken and shred.
Cook the noodles following kit directions, rinse under cold water and drain well.
Combine noodles, chicken, cabbage, bean shoots and mint. Drizzle with coconut dressing.
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