Poached chicken in Asian coconut broth

Poached chicken in Asian coconut broth

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  • 4
  • Easy
  • 25 minutes
  • 20 minutes
  • Delaire Chenin Blanc 2015

Ingredients

  • 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

Cooking Instructions

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
View all recipes

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

  • TASTE
    June 20, 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.

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    Lin Evans
    June 20, 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.

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    Jolanda Andeweg
    June 2, 2017

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

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    Vanessa Muller
    May 30, 2017

    Is this recipe suitable for freezing?

    1. TASTE
      June 2, 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
      May 30, 2017

      Poached chicken in Asian coconut broth…

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    Antoinette Jordaan
    August 31, 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. TASTE
      June 2, 2017

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

      Happy Cooking!
      TASTE team