A speedy, delicious and nutritious supper
Serves 4
Ingredients:
2 litres cold water and 2 chicken stock cubes (or 2 litres fresh chicken stock)
1tbsp Thai paste (Mae Ploy red curry paste)
1tbsp thai fish sauce
2 tsp sugar
Zest and juice of 1 lime (zest first and put to one side)
1 lime to serve (sliced for an extra squeeze)
400/500g mushrooms - mix of any eg portobello / button
Bunch spring onions (slice off root and tip and use all rest
2 chicken breasts (or 4 if hungry place between cling film and bash with rolling pin to same thickness)
2 nests of Noodles (dry noodles)
Handful fresh coriander finely chopped
Method:
Put 2 chicken breasts in a pan, pour over 1 litre water and add a stock cube. Bring to the boil then turn off immediately, cover and leave for 15 mins.
Remove the chicken and set aside - it will be perfectly poached. Add the remaining water and stock cube to make up to 2 litres to the pan.
Stir in the curry paste, fish sauce, sugar, lime juice and most of the zest. Bring to the boil, reduce the heat to a simmer and add the mushrooms and whites of the spring onion. Cover, then simmer for 2 mins.
Pop the noodles in the simmering broth until soft, gently swirling now and again to break up the nest.
When ready to eat stir in the chicken and most of the spring onion greens to gently heat through, then serve ladled into bowls and scattered with the remaining lime zest. Serve with extra lime juice, sugar and fish sauce on the side so everyone can adjust their own bowlfuls. Sprinkle with finely chopped coriander.
Enjoy!
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