Ingredients
Like your comfort food seriously full of flavour? Similar to a
Thai chicken curry, the addition of creamy coconut milk, zingy lime
juice and fresh herbs to chicken breast fillets makes a beautifully
balanced dish that's ready in just 30 minutes.
- 750ml (24fl oz) chicken stock
- 2 shallots, finely sliced
- 1 stalk lemon grass, thinly sliced
- 2 small red chillies, finely chopped
- 1tbsp fresh ginger, finely grated
- 1 clove garlic, crushed
- Grated zest of ½ a lime
- 3 skinless chicken breast fillets, thinly sliced
- 400g tin of coconut milk
- 2tbsp Thai fish sauce
- 2tbsp lime juice
- 2tsp brown sugar
- 120g (4oz) fresh rice noodles
- Coriander leaves, to serve
Method
- Combine the chicken stock, shallots, lemon grass, chillies, ginger, garlic and lime zest in a large saucepan and simmer over a low heat for 10 minutes.
- Add the chicken, coconut milk, fish sauce, lime juice and sugar and simmer for 5 minutes.
- Season with salt and freshly ground black pepper.
- Place the noodles in a heat-proof bowl and cover with boiling water. Separate the noodles, then drain. Divide them between four deep bowls.
- Ladle soup over the noodles and top with the coriander. Serve with quartered limes, if desired.
Top tips
Tip
Add extra lime juice, sugar, Thai fish sauce or chilli according to taste; it should have a good balance of sweet, sour and spice.
