THAI 'TOM KA GAI' CHICKEN SOUP WITH NOODLES
This creamy and good for your soul soup is filled with chicken and fragrant herbs piled over noodles. It’s a fast and easy meal that isn’t too fiery at all –the kids will enjoy it too.
Slice the chicken across the breast (across the grain of the meat) into even thin slices. Set to one side.
Heat the chicken stock and add the lemongrass, ginger, kaffir lime leaves and bring to a simmer, covered. Cook gently on a low heat for 10 minutes.
Bring a large pot of water to the boil and cook the noodles for 5 mins. Rinse well and divide between 2 bowls
Remove the lemongrass and kaffir lime from the stock and discard.
Add the chicken, the chilli, bok choy and coconut milk to the pot and cook covered for 3-4 minutes. Squeeze in the juice of 2 of the lime quarters and add the fish sauce. Mix well and taste adding more lime or fish sauce as needed. Add the coriander and mix well.
Ladle the broth out over the noodles and then arrange the chicken, bok choy, chilli and ginger in the bowls.
Serve immediately with a quarter of lime to squeeze over.
1 pack skinless chicken breast (two pack of single breasts)
500 millilitres Foundation Foods reduced chicken stock
1 lemongrass stalks
3 slices fresh ginger
2 Kaffir Lime leaves
1 Lime quartered
2 teaspoons Megachef fish sauce
1 pack Bok choy well washed and sliced lengthwise
1 can Coconut Milk