Everyday Meals

Coconut Chicken And Noodle Salad


Try this yummy salad as an alternative to soup.

Prep time:20 mins

Cook time:15 mins

Serves: 2


  • ½ x 210g jar Five Tastes Laksa Paste
  • 1 chicken breast fillet
  • 1 teaspoon grated palm sugar
  • 165ml coconut milk
  • 1 teaspoon fish sauce
  • Zest and juice of 1 lime
  • 1 cup chicken stock
  • 1 kaffir lime leaf, finely shredded
  • ½ x 375g packet rice noodles
  • ¼ Chinese cabbage or wombok, shredded
  • 2 cups bean shoots
  • ¼ cup chopped fresh mint leaves, plus extra for garnish
  • ½ cup roughly chopped roasted peanuts
  • 1 long red chilli, sliced, for garnish (optional)


Step 1

Spread Five Tastes Laksa Paste over chicken and refrigerate for 1 hour to marinate.

Step 2

Meanwhile, to make the dressing, dissolve palm sugar in 1 tablespoon of hot water, ¼ cup of coconut milk, fish sauce, lime zest and juice. Stir well.

Step 3

Combine remaining coconut milk and chicken stock in a small saucepan and bring to a gentle simmer. Add chicken and kaffir lime leaf, cover and poach for 10-15 minutes or until chicken is cooked through. Allow chicken to cool in liquid. When cool, remove chicken and shred.

Step 4

Cook noodles following packet directions, rinse under cold water and drain well.

Step 5

Combine noodles, chicken, cabbage, bean shoots, mint and peanuts. Drizzle with coconut dressing, toss and serve immediately garnished with extra mint leaves and chilli.

Tasty Tip!

The coconut chicken stock can be reserved to make soup.

Coconut Chicken And Noodle Salad
Average user rating:
  • 4

Featured in this recipe

  • Laksa Paste

    Laksa Paste

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