- 1 medium chicken, jointed into pieces and skinned
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- 1 tbsp coriander seed
The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…
- 3cm piece ginger, sliced
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 2 lemongrass stalks, crushed
- zest and juice 1 lime
The same shape, but smaller than…
- 2 tbsp fish sauce
A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…
- 1 tbsp low-salt soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 200ml light coconut milk
Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…
- 3 garlic cloves, sliced
- 3 red chillies, deseeded and sliced
- handful coriander, chopped (leaves and stalks kept separate)
- bunch spring onions, sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 300g cooked rice noodle
- handful mint leaves, chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 1 tbsp sesame oil (optional)
Put the chicken in a large saucepan with the coriander seeds, ginger, lemongrass, lime zest and a little salt. Add enough cold water to cover, slowly bring to the boil, then reduce to a simmer, gently poaching the chicken for 40 mins until it starts to fall away from the bone.
Carefully lift the chicken onto a plate and cover with foil. Leave the stock to stand for 10 mins, skim off any excess fat and strain into a clean saucepan. Pull the chicken from the bones and tear into chunks.
Bring the stock back to the boil, then add the fish sauce, soy, coconut milk, garlic, chillies and coriander stalks. Simmer for 2 mins, return the chicken to the pan and cook for a further 5 mins until warm. Add the spring onions and lime juice to taste.
Divide the noodles between 6 bowls, then use a slotted spoon to lift the chicken and veg into each. Season the stock and pour over. Scatter with coriander and mint leaves, and serve with a drizzle of sesame oil, if you like.