Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 1 can (400 ml) full-fat coconut milk, 4 cups (960 ml) chicken broth, 3 whole star anise, 2 bruised stalks of lemongrass, 1 inch (2.5 cm) thinly sliced galangal, and 4 torn kaffir lime leaves in a large pot over medium heat, bringing the mixture to a gentle simmer.

2. 2

   Carefully add 2 (200 grams each) boneless, skinless chicken breasts to the simmering liquid, ensuring they are fully submerged, and reduce the heat to low.

3. 3

   Poach the chicken breasts for 15-20 minutes, or until cooked through and tender, then remove the chicken from the broth and let it rest on a cutting board.

4. 4

   Strain the poaching broth into a clean saucepan, discarding the aromatics, and gently return it to a low simmer.

5. 5

   Shred the rested chicken breasts into bite-sized pieces using two forks, then set the shredded chicken aside.

6. 6

   Stir 3 tablespoons (45 ml) fish sauce, 1 tablespoon (15 ml) lime juice, and 1 teaspoon (5 grams) finely chopped palm sugar into the strained broth until the sugar is fully dissolved.

7. 7

   Add the shredded chicken back to the seasoned broth, warming it through for 2 minutes before removing the pot from the heat.

8. 8

   Ladle the Poached Chicken in Star Anise Coconut Broth into serving bowls over 1/2 cup (90 grams) cooked jasmine rice per serving, then garnish each serving with 1 tablespoon (2.5 grams) fresh chopped cilantro and optionally with thinly sliced bird's eye chilies.