Coconut-Poached Chicken On Thai Vermicelli Salad

• 1 1/3 lbs boneless skinless chicken breasts
• 1 cup light coconut cream
• 1 1/2 cups chicken stock
• 1 tbsp brown sugar
• 1 clove garlic, crushed
• 1 piece (3/4 inch) fresh ginger, grated
• 1 tbsp fish sauce
• 2 tbsp lime juice
• 4 oz rice vermicelli
• 1 small carrot, thinly sliced
• 1/4 cup drained sliced bamboo shoots, rinsed
• 2 tbsp finely chopped cilantro
• 2 tbsp finely chopped mint

1. Place chicken in medium saucepan with coconut cream, stock, sugar, garlic and ginger. Bring to a boil on high heat. Reduce heat to low; simmer, uncovered, about 10 mins or until chicken is cooked through. Cool chicken in poaching liquid for 10 mins.
2. Remove chicken from pan. Return poaching liquid to a boil; boil until reduced to 1 cup. Remove from heat; stir in fish sauce and lime juice.
3. Meanwhile, place vermicelli in large heatproof bowl and cover with boiling water. Let stand until just tender; drain. Rinse under cold water; drain. Using scissors, cut vermicelli into random lengths.
4. Tear chicken coarsely. Place vermicelli in medium bowl with chicken, carrot and bamboo shoots; stir in poaching liquid. Serve sprinkled with herbs.

chicken breasts, light coconut cream, chicken stock, brown sugar, clove garlic, fresh ginger, fish sauce, lime juice, rice vermicelli, carrot, bamboo shoots, cilantro, mint

Taken from recipes-plus.com/api/v2.0/recipes/35165 (may not work)