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main courses | serves 2
1. Add the stock to a saucepan, bring to the boil, then add the chicken, shallots, galangal and green chillies and lower to a simmer for 8 minutes, until the chicken is cooked.
2. Add the rice vermicelli, pak choi and mange tout. Cook for 23 minutes until the noodles are done. Ladle into bowls and sprinkle with the herbs and extra sliced fresh chillies to serve.
Recipe Abigail Fawcett
Photo Sam Stowell
from Issue 5
ingredients 600ml chicken stock
2 chicken breasts, thickly sliced
2 large shallots, thinly sliced
1 x large piece galangal, finely julienned
2 green chillies, sliced
200g rice vermicelli
4 small heads pak choi
Handful mange tout
Coriander leaves, thai basil and sliced chillies, to garnish