Thai Poached Chicken in Coconut Milk


Meal prepping is the only way I’m able to eat like this every day. Planning your meals in advance will ensure your daily nutrient intake of protein, carbohydrate and fat is being met and prevents you from making poor food choices.


Thai Poached Chicken in Coconut milk


2 x 400ml coconut milk (full fat)

500ml of stock

Chicken breast (I used 1.2kg Macro range from Cole’s, its cheaper to buy in bulk)

2 dried chillis*

6 Kaffir lime leaves, torn*

knob of ginger sliced*

2 stalks of lemongrass ( outer layers removed and smash the end)*

2 tbsp fish sauce

1 tbsp coconut sugar

juice of 2 limes*


  1. Place the chilli, kaffir lime leaves, ginger and lemongrass into the  coconut milk and the stock, bring to the boil  for 5 minutes, reduce to a simmer for 10 mins (even longer if you have time, more time= more flavour).
  2. Place chicken breast into the coconut milk, bring back to the boil, reduce  to a simmer for 10 mins, then take off heat , cover and let sit for 15mins till cooked through.
  3. While the chicken is poaching I like to cook my rice and steam my broccoli over the top.
  4. Once chicken is cooked, remove from pot and  using two forks, start shredding. Obviously you can slice or leave whole, up to you. Place the chicken aside while you finish off the soup.
  5. Strain the coconut/stock mixture into another saucepan, add the fish sauce, coconut sugar, lime juice and bring back to the boil for another couple of minutes-just to dissolve the sugar. Adjust the seasoning to suit your palate, take off heat ready to divide into containers or store in a large container.
  6. Serve with brown rice, steamed greens, fresh coriander, chilli and  roasted cashews.


Meal breakdown goes as follows:

  • 85g chicken breast
  • 1/4 cup brown rice
  • 1 cup greens
  • 10 cashews
  • 150ml soup

I made 7 mini meals and with any leftover chicken, store in the fridge ready to add to salads or wraps.The remainder of the soup can be placed in the freezer.

*all these items can be stored in your freezer


Honey Soy Salmon with Soba Noodles


Quick and speedy dinners is all I have time for these days and this recipe has it all .

It can be ready in under 20 mins.

I swapped the traditional hokkien noodles for more nutritional Soba noodles, as they contain higher protein, minerals and vitamin B. They are as high in carbs as spaghetti, but they will keep you fuller for longer, being made from buckwheat flour and having a higher fibre content. No need to tell you about the health benefits of  salmon, it’s just down right so good for you!


Honey Soy Salmon with  Soba Noodles

Serves 4


1/3 cup honey (90g)

80ml light soy sauce

1 long red chilli or birds eye (if you like it hot), seeds removed, finely sliced

4 pieces of salmon, skin on

1 tbsp rice bran oil

2 tsp sesame oil

Bunch of Buk Choy or any preferred asian green, ends trimmed

2 tsp freshly grated ginger

300g  Soba Noodles, cooked in boiling water for 4 mins, rinse


  1. Combine the honey, soy and chilli in a small bowl, set aside.
  2. Season the salmon, both sides with sea salt and ground pepper.Heat a fry pan over med-high heat, add 2 tsp oil and 1 tsp sesame oil, cook the salmon skin down for 3-4 mins, until nice and crispy. Turn over and cook for a further 2-3 mins, depending on how pink you like it. Take off heat and add half of the dressing.
  3. Meanwhile heat a large wok with the remaining oil and sesame oil, add your greens and ginger, stir fry for a couple of minutes, pour in the rest of the dressing, add the noodles and take off heat.
  4. To serve place the noodles and greens on a plate and place the salmon on top, pouring anything left in the pan, over the top.


I usually make this recipe for 2 people and keep the remainder sauce in the fridge. It will last about a week and is great tossed through brown rice or quinoa, poached chicken and vegetables.

This recipe was adapted from Delicious Magazine- Valli Little.