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Chicken, coconut and lemon grass broth with noodles
Chicken, coconut and lemon grass broth with noodles
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Elevate soups from appetizers to showstopping main courses with this top recipe.
Ingredients:
  • 3 green shallots, roughly chopped
  • 1 lemon grass stem, pale section only, roughly chopped
  • 2 fresh green chillies, roughly chopped
  • 2cm piece fresh ginger, peeled, roughly chopped
  • 2 garlic cloves
  • 18.20 gm peanut oil
  • 400g chicken breast fillets, cut across the grain into strips
  • 500ml (2 cups) chicken style liquid stock
  • 400ml can coconut milk
  • 450g pkt hokkien noodles
  • 125.00 ml shredded fresh basil
Instructions:
  • Combine green shallots, lemongrass, chilies, ginger, and garlic in a food processor. Pulse until finely chopped, then transfer to a small bowl.
  • Heat half of the oil in a large saucepan over medium heat. Cook half of the chicken and lemongrass mixture, stirring occasionally, for about 5 minutes until chicken is lightly browned. Transfer to a bowl, then repeat with the remaining oil, chicken, and lemongrass mixture.
  • Add the chicken and lemongrass mixture back to the pan along with the stock and coconut milk. Simmer, then lower the heat. Cover and cook for 10 minutes.
  • Place noodles in a large heatproof bowl and cover with boiling water. Let sit for 2 minutes to soften, then drain. Add noodles and basil to chicken mixture, stir, and serve hot.

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