Coconut Chicken with Bihun

Ingredients

  • 2 chicken breasts

  • 4 kaffir lime leaves

  • 400 ml coconut milk

  • 200g Bihun

  • 1/2 small cabbage

  • 1 carrot

  • 1 cup bean sprouts

  • 1/2 cup fresh mint

  • 1/2 cup fresh cilantro

  • 1/4 cup lime juice

  • 2 tbsp brown sugar

  • 2 tbsp fish sauce

Instructions

  1. Place chicken and 2 lime leaves in a medium saucepan. Add coconut milk and enough water to cover the chicken.

  2. Bring to a simmer over high heat, then reduce to low and simmer uncovered for 10 min, or until the chicken is cooked through. Set aside to cool.

  3. Reserve 1/4 cup of the cooking liquid. Shred the chicken meat, and add reserved cooking liquid. Cover and refrigerate.

  4. Cook meehoon.

  5. Meanwhile shred cabbage and cut carrots into match sticks.

  6. Toss noodles, cabbage, carrot and sprouts in chicken mixture.

  7. Finely shred remaining lime leaves, add to noodles with mint and cilantro.

  8. Mix lime juice, sugar and fish sauce to form a dressing.

  9. Toss noodle mix with dressing. Serve with lime wedges.