Poached chicken in Asian coconut broth

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4
Easy
25 minutes
20 minutes
Wine/Spirit Pairing
Delaire Chenin Blanc 2015

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Ingredients

Method
  • 1 x 5 cm ginger piece, peeled and cut into thirds
  • 3 cloves garlic, peeled
  • 1– 2 chillies, halved
  • 3 cups good-quality chicken stock
  • 1 lime, zested and juiced
  • 1 x 400 ml coconut milk can
  • 8 free-range deboned chicken thighs, cut into thirds
  • 100 g sugar snap peas
  • fresh coriander, for serving
  • 1 x 300 Woolworths exotic mushrooms punnet, panfried until golden
  • Woolworths chilli oil, for drizzling

Method

Ingredients

Bruise the ginger, garlic and chilli in a mortar and pestle, then place in a saucepan. Add the chicken stock, lime zest and juice.

Simmer for 10 minutes over a medium heat, then strain and return the liquid to the same pan.

Add the coconut milk and chicken and poach for 5 minutes.

Remove from the heat and add the sugar snap peas. Serve with the coriander, mushrooms and a drizzle of chilli oil.

Discover more Asian recipes here.

Hannah Lewry

Recipe by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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Comments

  • default
    20 June 2017

    Hi Lin,
    You can find the print icon on the social bar, it is the icon furthest to the right. (The bar that says, “Leave a comment”)

    Happy cooking!
    TASTE team.

  • default
    Lin Evans
    20 June 2017

    Please add the option to print a recipe. Really fancy the Asian chicken soup in coconut milk but now I have to write it out first. Thanks for some amazing recipes.

  • default
    Jolanda Andeweg
    2 June 2017

    Absolutely stunning!! Loved it. Super easy and quick to prepare.

  • default
    Vanessa Muller
    30 May 2017

    Is this recipe suitable for freezing?

    1. default
      2 June 2017

      Hi Vanessa, Hannah Lewry does not recommend freezing this as the texture of the chicken and the mushrooms will change once defrosted. It’s best eaten fresh!

      Happy Cooking!
      TASTE team

    2. default
      Vanessa Muller
      30 May 2017

      Poached chicken in Asian coconut broth…

  • default
    Antoinette Jordaan
    31 August 2016

    I’m officially addicted to this dish. :D I’m going to make it for the 5th time tonight………. :D
    Thanks Taste Mag!

    1. default
      2 June 2017

      Hi Antoinette, what lovely news! So glad you enjoyed it. It’s a favourite of ours too.

      Happy Cooking!
      TASTE team

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