Asian style poached chicken salad

1 large tin of coconut milk

4 large organic boneless, skinless chicken thighs (or breasts if you prefer)

2cm ginger, roughly diced

4 cloves garlic, peeled and chopped in half

1 red chilli, with seeds, roughly chopped (or more to taste)

3 Tb dark soy

1 tsp coriander seeds, lightly crushed

Glass noodles, prepared according to packet and slightly chopped up

1 cup Iceberg lettuce, shredded

2 lebanese cucumbers, sliced into very thin long pieces – use a veggie peeler if you don’t have a moulinex

1 carrot, sliced into very thin long pieces

1 cup assorted green beans/snow peas, sliced into very thin long pieces

1 yellow or red capsicum, sliced into very thin long pieces

A large handful of mung bean shoots.

A large handful of roughly chopped, mixed ’Asian style’ herbs eg. thai basil, mint, coriander

2 Tb rice vinegar

Juice of one lime

4 Tb of reserved, strained poaching liquid – still warm if possible*

2 Tb kecap manis or thick sweet soy

1 Tsp sesame oil

4 half garlic cloves from the poaching liquid, mashed

1 piece of ginger reserved from poaching, mashed

Chopped red chilli to taste