Poached Chicken with Lemongrass-Infused Vermicelli and Green Curry Emulsion

Elevate your dinner routine with this Thai-inspired dish that balances aromatic herbs with a rich, silky curry sauce. By poaching the chicken in a bath of galangal and bruised lemongrass, you ensure a tender, flavorful protein that pairs beautifully with the light, citrusy vermicelli base.

This contemporary plate brings restaurant-quality techniques into your home kitchen. The green curry coconut emulsion ties the meal together, offering a velvety texture and deep spice notes that complement the freshness of Thai basil and micro-cilantro perfectly.

Recipe Snapshot

🍽 Serves: 2 🔥 Calories: 485 per serving 💪 Protein: 42g 🍞 Carbohydrates: 38g 🥑 Fat: 18g ⏱ Prep Time: 25 minutes 🍳 Cook Time: 35 minutes

Ingredients

Poached Chicken

• 1 lb chicken breast (sub: chicken thighs)
• 4 cups chicken stock (sub: vegetable stock)
• 1 inch piece galangal, sliced (sub: ginger, sliced)
• 2 stalks lemongrass, bruised (sub: lemon zest strips)
• 1 tsp sea salt (sub: kosher salt)

Lemongrass Vermicelli

• 6 oz dry vermicelli rice noodles (sub: thin wheat noodles)
• 1 tbsp soy sauce (sub: tamari)
• 1 stalk lemongrass, finely minced (sub: 1 tbsp lemon zest)
• 1 tsp sesame oil (sub: neutral vegetable oil)

Green Curry Coconut Emulsion

• 1 cup coconut milk (sub: heavy cream)
• 2 tbsp green curry paste (sub: Thai green curry powder)
• 1 tsp soy sauce (sub: fish sauce)
• 1 tsp palm sugar (sub: brown sugar)

Herb Garnish

• 0.5 cup fresh Thai basil leaves (sub: Italian basil)
• 0.25 cup micro-cilantro (sub: fresh cilantro leaves)
• 1 kaffir lime leaf, julienned finely (sub: lime zest)

How to Make Poached Chicken with Lemongrass-Infused Vermicelli and Green Curry Emulsion

Poached Chicken:

1. In a deep pan, bring the chicken stock, galangal, and bruised lemongrass to a gentle simmer.
2. Submerge the chicken breast in the liquid. Cover and poach at a very low simmer for 15-18 minutes until the internal temperature reaches 160°F.
3. Remove chicken from the liquid and let it rest on a cutting board for 8 minutes before slicing on a bias.

Lemongrass Vermicelli:

1. Boil the vermicelli according to package instructions, usually 3-4 minutes.
2. Drain and rinse under cold water immediately.
3. Toss the cooled noodles with soy sauce, finely minced lemongrass, and sesame oil until evenly coated.

Green Curry Coconut Emulsion:

1. In a small saucepan, bring the coconut milk to a gentle simmer.
2. Whisk in the green curry paste until fully dissolved.
3. Reduce heat to low and whisk in the soy sauce and palm sugar. Simmer for 5 minutes until slightly thickened and fragrant.

Herb Garnish:

1. Tear the Thai basil leaves into smaller, aesthetic pieces.
2. Combine basil, micro-cilantro, and the finely julienned kaffir lime leaf in a small bowl.
3. Toss lightly and reserve for final plate assembly.

Tips for Best Results

• Use a digital thermometer to pull the chicken at exactly 160°F to ensure it remains succulent after poaching.
• For the emulsion, whisk the green curry paste into warm coconut milk off the heat to prevent the fat from separating too quickly.
• Keep your vermicelli in a cold water bath after boiling to stop the cooking process and prevent them from clumping.
• When plating, use kitchen tweezers to spiral the noodles into a tight cylinder for a tall, elegant look.
• Apply the herb garnish just before service to ensure the Thai basil and micro-herbs remain vibrant and crisp. -Don't discard the poaching liquid! It's packed with flavor from the chicken, galangal, and lemongrass. Strain it and refrigerate or freeze it to use as a fragrant base for Asian-inspired rice, noodle soups, ramen, congee, curry broths, or even to poach vegetables and seafood. It's an easy way to reduce waste while adding incredible depth of flavor to future meals.

Plating & Presentation

To achieve a professional aesthetic, use kitchen tweezers to spiral the lemongrass-infused vermicelli into a tight cylinder in the center of a shallow bowl. Lay the bias-sliced poached chicken alongside or atop the noodles. Gently pour the warm green curry emulsion around the base of the cylinder, then crown the dish with the vibrant mix of Thai basil, micro-cilantro, and julienned kaffir lime leaf just before serving.

FAQ

Can I use chicken thighs instead of breasts? Yes, chicken thighs are an excellent alternative and will remain tender during the poaching process. What can I use if I cannot find galangal? Sliced fresh ginger is a suitable substitute that provides a similar aromatic base. How do I prevent the coconut milk emulsion from breaking? Whisk the curry paste into the warm coconut milk off the heat to maintain a stable, velvety consistency. Are there ways to make this gluten-free? Use tamari in place of standard soy sauce to ensure the noodles and emulsion remain gluten-free.

Final Thoughts

This dish represents a sophisticated harmony of citrusy lemongrass and fragrant green curry. By mastering the poaching technique and fresh herb assembly, you create a vibrant meal that feels truly upscale.

Thank you for spending a few minutes cooking with me today.

Whether tonight's dinner is something simple or something special, I hope this recipe reminds you that great meals don't require complicated ingredients—just a little inspiration.

Every recipe on InspoPlate is created with the hope of making home cooking easier, more creative, and more enjoyable.

Happy cooking,

— Katia

I created InspoPlate to solve one simple question: "What am I going to cook today?" My mission is to help home cooks transform the ingredients they already have into beautiful, restaurant-worthy meals while building confidence in the kitchen.