Chicken, lemongrass, turmeric and ginger soup
serves
4
Warming aromats create a zingy flavour base in this nourishing chicken noodle soup.
Ingredients (19)
- 5cm piece (25g) turmeric, chopped
- 5cm piece (25g) ginger, chopped
- 3 garlic cloves, chopped
- 1 lemongrass stalk, white part only, finely chopped
- 2 tbs chopped coriander stalks
- Pinch of black peppercorns
- 2 large red chillies
- 1 eschalot
- 1/3 cup (80ml) sesame oil
- 50g coconut oil
- 6 cups (1.5L) chicken stock
- 2 x 170g chicken breasts
- 1/3 cup (80ml) fish sauce
- 1 tbs soy sauce
- Juice of 2 limes
- 1 tbs brown sugar
- 200g vermicelli noodles, cooked to packet instructions
- Thai basil leaves, to serve
- Toasted sesame seeds, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Place turmeric, ginger, garlic, lemongrass, coriander stalks, peppercorns, chilli, eschalot and sesame oil in a small food processor and whiz to a paste.
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2.Heat coconut oil in a large heavy-based saucepan over medium heat. Add the aromat paste and cook, stirring regularly, for 6-7 minutes until lightly caramelised. Add stock and bring to a simmer for 5 minutes. Add chicken and simmer for 10 minutes until cooked through. Transfer chicken to a plate, rest for 5 minutes, then slice or shred. Season broth with fish sauce, soy sauce, lime juice and sugar.
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3.Divide noodles and chicken among bowls. Ladle over soup and top with Thai basil leaves and sesame seeds to serve.
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