Serves: 6
INGREDIENTS
Chicken
4 teaspoons soy sauce
2 teaspoons sugar
2 cloves garlic, crushed
2 single chicken breasts
100 grams cellophane noodles
Soup
1 litre good chicken stock
3 tablespoons chopped coriander stalks
1 tablespoon finely chopped fresh ginger
4 kaffir lime leaves
1 long red chilli, seeded and thinly sliced
1 stalk lemongrass, crushed with a rolling pin
3 shallots, thinly sliced
1 ½ cups thinly sliced button mushrooms
400 ml coconut cream
3 tablespoons fish sauce
4 tablespoons lime juice
coriander leaves to garnish
METHOD
Preheat the oven to 180°C.
Put the chicken in a small roasting dish. Mix the garlic, sugar and the soy sauce and coat the chicken well. Place in the oven and roast until the chicken is cooked. Add a little water to the pan if it starts to catch on the bottom. Remove from the oven, cover and leave to rest.
Put the noodles in a bowl and cover with boiling water. Soak until they are soft. Drain well, toss in a little vegetable oil and set aside.
Place the chicken stock, coriander, ginger, kaffir lime leaves, chilli, lemongrass and the shallots in a saucepan. Bring to the boil and simmer for 10 minutes. Add the mushrooms and coconut cream and simmer for 3 minutes. Discard the lemongrass. Add the fish sauce, lime juice and the soaked noodles and bring to the boil.
Divide the soup and noodles between warm serving bowls. Slice the chicken and place on top. Garnish with coriander.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!