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Gallery Thai Salad of Coconut Chicken, Lime, Basil, and Glass Noodles Recipe Summary Servings: 6
Ingredients Ingredient Checklist 1 can (14 ounces) coconut milk 2 lemongrass stalks, bottom 4 inches only, thinly sliced 3 tablespoons Asian fish sauce 4 small boneless, skinless chicken breast halves (about 1 1/2 pounds total) 7 ounces glass (cellophane) noodles 1 teaspoon finely grated lime zest plus 2 tablespoons fresh lime juice 2 teaspoons sugar 5 Thai or regular shallots, thinly sliced 2 fresh Thai chiles, thinly sliced 1 1/2 cups packed Thai or regular basil leaves 3 fresh or frozen kaffir lime leaves, thinly sliced
Gallery Thai Salad of Coconut Chicken, Lime, Basil, and Glass Noodles
Recipe Summary Servings: 6
Gallery
Thai Salad of Coconut Chicken, Lime, Basil, and Glass Noodles
Thai Salad of Coconut Chicken, Lime, Basil, and Glass Noodles
Thai Salad of Coconut Chicken, Lime, Basil, and Glass Noodles
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 1 can (14 ounces) coconut milk 2 lemongrass stalks, bottom 4 inches only, thinly sliced 3 tablespoons Asian fish sauce 4 small boneless, skinless chicken breast halves (about 1 1/2 pounds total) 7 ounces glass (cellophane) noodles 1 teaspoon finely grated lime zest plus 2 tablespoons fresh lime juice 2 teaspoons sugar 5 Thai or regular shallots, thinly sliced 2 fresh Thai chiles, thinly sliced 1 1/2 cups packed Thai or regular basil leaves 3 fresh or frozen kaffir lime leaves, thinly sliced
Directions
Bring coconut milk, half of the lemongrass, and 1 tablespoon fish sauce almost to a boil in a large pot over medium-high heat. Add chicken. Reduce to a simmer, and cook, flipping chicken once, until it is cooked through, 5 to 10 minutes per side. Remove from heat. Transfer chicken to a cutting board, and cut crosswise into thin slices. Return chicken to coconut milk mixture; cover, and set aside.
Soak noodles in boiling water according to package instructions, 3 to 5 minutes. Drain. Set aside.
Stir together lime zest and juice, sugar, shallots, chiles, basil, and lime leaves in a medium bowl. Add noodles, and toss to combine. Divide noodle mixture among 6 serving bowls. Using a slotted spoon, remove chicken, and evenly divide among bowls. Drizzle each bowl with some coconut milk sauce.
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All Reviews for Thai Salad of Coconut Chicken, Lime, Basil, and Glass Noodles
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Thai Salad of Coconut Chicken, Lime, Basil, and Glass Noodles
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
