Coconut-Poached Chicken on Thai Vermicelli Salad

Ingredients

• Coconut-poached chicken on thai vermicelli salad
• 600 gram chicken breast fillets
• 1 cup (250ml) light coconut cream
• 1 1/2 cup (375ml) chicken stock
• 1 tablespoon brown sugar
• 1 clove garlic, crushed
• 2 centimetre piece fresh ginger (10g), grated
• 1 tablespoon fish sauce
• 2 tablespoon lime juice
• 125 gram rice vermicelli
• 1 small carrot (70g), sliced thinly
• 1/4 cup (50g) rinsed, drained sliced bamboo shoots
• 1/4 cup loosely packed fresh coriander leaves, chopped finely
• 1/4 cup loosely packed fresh mint leaves, chopped finely