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fragrant thai chicken & noodle broth
main courses | serves 21, 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 mins, until chicken is cooked.
2, Add the rice vermicelli, pak choi and mange tout. Cook for 2–3 mins till the noodles are done. Ladle into bowls and sprinkle with the herbs and extra sliced fresh chillies to serve.
Recipe by Abi Fawcett, photograph Sam Stowell
• from Jamie Magazine issue 6
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
• 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
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Here in Siem Reap, we find it very hard to do anything with out MSG in a stock or everything in fact and garlic, either already chopped and deep fried and sprinked on top of a soup or just chopped finely and added and cooked to make the stock. Hope there is someway i can see the remaining series. Cambodian food would rock your world!!!
Continued success,
Sheila - www.hiddencambodia.com