Ching's Thai-inspired chicken coconut noodle broth
Ching-He Huang is back us with a delicious Thai-inspired chicken coconut noodle broth that's bound to get your mouth watering...
Prep: 10 minutes
Wok time: 8 minutes
400g boneless, skinless chicken thighs, sliced into 2.5cm chunks
Pinch of salt
Pinch of ground white pepper
2 tbsp cornflour
1 tbsp rapeseed oil
2 stalks of lemongrass, sliced into 2.5cm pieces
800ml hot vegetable stock
400ml coconut milk
1 kaffir lime leaf, whole
2 ripe tomatoes, quartered, skin on
200g oyster mushrooms
2 nests of vermicelli rice noodles, pre-soaked in hot water for 5 minutes, drained
1 head of baby pak choy, washed, stalk sliced, leaves fanned out
3 tbsp fish sauce
Juice of 1 lime
½ tsp tsp caster sugar
Coriander, to garnish
Don't forget to check out Ching's Top Thai Cooking Tips!
Put the chicken in a bowl and season with the salt, white pepper and cornflour
Heat a wok over a high heat until smoking, add the rapeseed oil and give the oil a swirl. Add the chicken and sear for a few seconds, then cook, tossing, for 2–3 minutes until almost cooked through. Add the lemongrass and toss for a few seconds to release its aroma.
Add the hot vegetable stock, coconut milk, lime leaf, tomatoes and mushrooms. Add the vermicelli noodles and head of baby pak choy. Season with the fish sauce, lime juice and caster sugar and bring to the boil.
Then turn the heat down to medium and simmer for another 2 minutes. Take off the heat, garnish with coriander and serve.
TIP: Make it veggie or vegan by swapping the chicken for extra meaty oyster mushrooms and the fish sauce for vegetarian oyster sauce.