20 minutes
Cook Time
25 minutes
Cooking Level


  • 1 lb Pure Flavor® Mini Cucumbers, sliced
  • 1 ¼ cups light coconut milk, divided
  • 3 tbsp finely chopped lemongrass
  • 2 tbsp ground fresh chile paste
  • 3 ¾ pounds skinless, chicken breasts
  • ¾ cup unsalted chicken stock
  • 6 garlic cloves, crushed
  • 2 large onions, quartered
  • 2 large carrots, cut into 4 pieces
  • 1 (2-inch) piece peeled fresh ginger, thinly sliced
  • 2 tbsp low-sodium soy sauce
  • 5 tsp fish sauce
  • 1 tbsp fresh lime juice
  • ½ tsp granulated sugar
  • 8 oz uncooked wide brown rice noodles
  • ½ cup loosely packed fresh cilantro leaves
  • ¼ cup sliced green onions
  • ¼ cup chopped unsalted peanuts
  • ¼ cup loosely packed purple cabbage, shredded


Step 1

Place ¾ cup of coconut milk, lemongrass, chili paste, and chicken in a large zip-top plastic bag. Seal, mix, and refrigerate for up to 24 hours.

Step 2

Place stock, garlic, onions, carrots, and ginger in a large pot. Remove chicken from marinade; discard marinade. Arrange chicken on top of onion mixture. Cover and cook on low for 20 minutes. Remove chicken from pot and shred chicken into bite-size pieces.

Step 3

Combine strained stock, soy sauce, fish sauce, lime juice, sugar, and remaining 1/2 cup of coconut milk in a small saucepan over medium-high heat. Bring to a boil, stirring until combined. Remove from heat.

Step 4

Prepare noodles according to package directions. Divide noodles evenly among 6 bowls. Top with chicken, cucumber slices, cilantro, peanuts, shredded cabbage and green onions.

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