Chicken Poached in Coconut Milk with Herb and Cashew Salad

Ingredients

• 4 (800g) chicken breast fillets
• 3 cups (750ml) coconut milk
• 10 centimetre (4-inch) piece fresh lemongrass, thinly sliced
• 4 fresh kaffir lime leaves, thinly sliced
• 2 tablespoons fish sauce
• 1 tablespoon grated palm sugar
• 1/4 cup (60ml) lime juice
• 200 grams snow peas, trimmed
• 100 grams rice vermicelli
• 2 cups (100g) snow pea sprouts, trimmed
• 2 cups loosely packed fresh mint leaves
• 1 cup loosely packed vietnamese mint leaves
• 1 cup loosely packed thai basil leaves
• 1 cup (150g) unsalted raw cashews, roasted
• Kaffir lime marinade
• 4 centimetre (1½-inch) piece fresh ginger, grated
• 6 cloves garlic, crushed
• 2 fresh kaffir lime leaves, thinly sliced
• 1 tablespoon fish sauce