Smoked chicken mieng kum

5 grams of carbs per serve


  • 2 eschalots, thinly sliced
  • 1 garlic clove, crushed
  • 1 small red chilli, thinly sliced
  • 1 tablespoon brown sugar
  • 2 tablespoons fish sauce
  • 400g smoked chicken breast, shredded
  • 2 spring onions, finely chopped
  • 2 tablespoons shredded coconut, toasted
  • 12 cos lettuce leaves
  • 1/2 lime, peeled, pith removed, flesh finely chopped
  • 2 tablespoons salted peanuts, chopped
  • 2 kaffir lime leaves, finely shredded


  • Step 1
    Place the eschalot, garlic, chilli, sugar, fish sauce and 2 tablespoons water in a saucepan over medium heat and bring to the boil, stirring constantly to dissolve sugar. Simmer for 3 minutes, stirring, until reduced by half to a light caramel syrup. Remove from heat and stir in chicken, spring onion and 1 tablespoon shredded coconut until combined.
  • Step 2
    Top each lettuce leaf with 1 tablespoon smoked chicken mixture, and scatter with lime, peanuts, kaffir lime leaves and the remaining 1 tablespoon shredded coconut.

Recipe Supplied By Taste: Click Here