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Chicken with Hot Sour Tamarind Broth

Chicken with Hot Sour Tamarind Broth

Chicken with Hot Sour Tamarind Broth

Chicken stock is simmered with garlic, ginger, soy sauce, chilli, and then chicken thighs are added with beans, pineapple, bok choy, tamarind and coriander, then served on rice noodles.

Prep: 15mins
Cook Time: 20mins
Serves: 2


Put the stock into a wide saucepan and add the garlic, ginger, soy sauce, chilli and chicken thighs.

Bring to the boil and simmer for 10 minutes or until the chicken is cooked.

Add the pineapple, tamarind, sugar, beans and bok choy and simmer for 5 minutes.

Serve over the rice noodles with coriander sprigs on top.


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500ml Chicken stock

1 Clove garlic, finely chopped

25g Ginger, peeled, thinly sliced

30ml Japanese soy sauce

1 Red chilli, thinly sliced

450g Skinned boned free-range chicken thighs, each cut into quarters

¼ Small pineapple, peeled, cored, diced 2cm

15ml Tamarind paste

10g Sugar

75g Green beans, stalk ends cut off, beans halved

2 Baby bok choy, quartered lengthways

180g Thick rice noodles, boiled for about 4 minutes in a saucepan of water, ready just before needed

4g Coriander sprigs

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