Creamy coconut & Vietnamese chicken noodle salad

Bring the coconut milk, water (or stock if preferred), ginger and coriander roots and stems (reserve the leaves) to the boil in a large saucepan. Add chicken, turn down the heat and simmer very gently for 15 minutes. Remove from the heat and allow chicken to sit in the broth for further 5 minutes. Remove and once cooled, shred the meat.

Meanwhile, place noodles in a heatproof bowl. Cover with boiling water and leave to stand for 5 minutes. Drain and rinse the noodles under cold water.

To make the salad combine the chicken, noodles, cherry tomatoes, snow peas, spring onions and coriander leaves in a large bowl. Stir together lime juice, fish sauce and brown sugar in a small bowl until sugar dissolves. Pour over the salad and gently toss.

Serve salad garnished with sesame seeds.

TIP: A pre-cooked chicken, e.g. BBQ chicken with skin and fat removed could be used if you don't have time to poach your own.