Fragrant Thai Chicken Noodle Broth
This is a perfect Sunday recipe... There is something so satisfying and soul-nourishing about making a broth from scratch and with little effort your whole house will be filled with beautiful aromas and you'll have a wonderful meal on the table at dinner time.
I can't get enough of Thai flavours and ingredients at the moment and as a result I've honed this recipe until it's near enough noodle soup perfection. The chicken is slowly poached until the meat is incredibly tender and incredibly juicy and the broth has been enriched with the flavour of the bones. There's a hearty, deeply flavoured base to the soup with lighter, fresher notes of chilli, lime and spring onions to provide contrast. I really love this dish and I hope you do too!
Fragrant Thai Chicken Noodle Broth
Serves 6-8
1 medium chicken (approx. 1.8kg)
1 tbsp coriander seeds
3cm piece ginger, sliced
2 lemongrass stalks, bruised with the back of a knife
zest and juice 1 lime
2 tbsp coconut aminos (or fish sauce)
1 tbsp soy sauce
200ml coconut milk
3 garlic cloves, sliced
3 chillies, sliced
bunch spring onions, sliced
400g cooked rice noodle
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 1 hour and 20 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 and continue to bubble until it has reduced by half.
Add the coconut aminos (or fish sauce), soy, coconut milk, garlic and chillies. Simmer for 3 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. Add the noodles to the pan, give everything a final stir and then serve in warm bowls.
I can't get enough of Thai flavours and ingredients at the moment and as a result I've honed this recipe until it's near enough noodle soup perfection. The chicken is slowly poached until the meat is incredibly tender and incredibly juicy and the broth has been enriched with the flavour of the bones. There's a hearty, deeply flavoured base to the soup with lighter, fresher notes of chilli, lime and spring onions to provide contrast. I really love this dish and I hope you do too!
Fragrant Thai Chicken Noodle Broth
Serves 6-81 medium chicken (approx. 1.8kg)
1 tbsp coriander seeds
3cm piece ginger, sliced
2 lemongrass stalks, bruised with the back of a knife
zest and juice 1 lime
2 tbsp coconut aminos (or fish sauce)
1 tbsp soy sauce
200ml coconut milk
3 garlic cloves, sliced
3 chillies, sliced
bunch spring onions, sliced
400g cooked rice noodle
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 1 hour and 20 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 and continue to bubble until it has reduced by half.
Add the coconut aminos (or fish sauce), soy, coconut milk, garlic and chillies. Simmer for 3 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. Add the noodles to the pan, give everything a final stir and then serve in warm bowls.
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