Zucchini Noodle Salad with Carrots and Coconut Chicken

Wash the chicken in cold water and pat dry.

Wash the lime leaves and cut into fine strips. Wash the lemongrass, tap it and cut it into coarse pieces.

Put the lime leaves, lemongrass, soy sauce, lime zest and juice, chili and cane sugar in a saucepan, add salt and pour the coconut milk on top. Bring to a boil, simmer for 2 minutes, then reduce the heat to the minimum and put in the chicken. Cook for about 12 -15 minutes on low heat in the coconut milk broth. Remove the meat and set aside briefly.

Pour the stock through a sieve into a clean pot, simmer for about 10 minutes. Cut the meat against the fiber into slices about 1 cm thick and let it warm up again briefly.

Wash carrots and zucchini. Peel the carrots and make vegetable noodles with the zucchini using a spiral slicer. Sauté in hot sesame oil in a pan, season with salt and pepper, add the chili sauce, deglaze with the soup and cook for about 4-5 minutes until al dente.

Arrange the vegetable noodles on plates, place the chicken pieces on top and drizzle with the coconut stock. Garnish with chicory leaves and serve.

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