Foodie Friday: These delicious Coconut Chicken Lettuce Cups are perfect for summer holiday entertaining. Fresh, full of flavour and ready in minutes!

Prep: 10 mins
Cook: 15 mins
Makes: 16



  • 2 chicken breast fillets
  • 1 long red chilli, quartered (optional)
  • 1 stem lemongrass, quartered or 1 tbs lemongrass paste
  • 400ml light coconut milk
  • 2 baby cos lettuce
  • 2 spring onions, thinly sliced
  • 2 long red chillies, extra, thinly sliced (optional)
  • 1/4 cup (60ml) lime juice
  • 1 tbs brown sugar
  • 1 tbs fish sauce


  1. Place the chicken, chilli, if using, lemongrass and coconut milk in a medium saucepan. Add enough water to cover the chicken. Bring to a simmer over high heat. Reduce the heat to low and simmer for 10 mins or until chicken is cooked through. Set aside in the poaching liquid to cool completely.
  2. Remove chicken from the pan, discarding the poaching liquid. Coarsely shred the chicken.
  3. Remove the outer leaves from lettuce, reserving 16 leaves. Thinly slice the remaining lettuce leaves.
  4. Arrange the reserved lettuce leaves on a serving platter. Top with the sliced lettuce, chicken, spring onion and extra chilli, if using.
  5. Place the lime juice, sugar and fish sauce in a screw-top jar and shake to combine. Drizzle over the lettuce cups on the platter.