Thai-style chicken & rice noodle broth

Thai-style chicken & rice noodle broth

This gluten-free recipe for Thai-style chicken and rice noodle broth is bursting with authentic Asian flavours.

By , 21 September 2015
Thai-style chicken & rice noodle broth
  • Ready in: 35 mins
  • Serves: 4
  • Price: £2.42 per serving
Nutritional Info
Each 411g serving contains
  • Fat 11.5
  • Sat Fat 7
  • Sugar 4.5
  • Salt 1.64
  • Cals 279
of your reference intake.
Typical energy values per 100g: 284kJ/68kcal.
  • 1 tbsp sunflower oil
  • 2 chicken breast fillets, sliced
  • 1 clove garlic, crushed
  • 2cm root ginger, grated, plus extra slices to serve
  • 1 fresh chilli, de-seeded and finely chopped, plus extra slices to garnish
  • 1 level tsp ground coriander
  • 400ml can Amoy Reduced Fat Coconut Milk
  • 1 lime, 1 strip of zest, 1 tbsp juice, and wedges, to serve
  • 4 tsp Thai fish sauce
  • 1 Kallo Yeast Free Vegetable Stock Cube
  • 100g mangetout, halved on the diagonal
  • 100g baby corn, halved lengthways
  • 300g pack Amoy Straight To Wok Rice Noodles
  • 2 tbsp chopped coriander
  • Heat the oil in a frying pan. Cook the chicken over a medium heat for 3-4 minutes, turning the pieces, until coloured on all sides. Transfer to a saucepan.

  • Stir in the garlic, ginger and chilli. Cook for 2 minutes. Add the ground coriander and cook for another minute.

  • Add the coconut milk, lime zest and juice, Thai fish sauce and stock cube, plus 400ml water. Stir. Cover and simmer for 10 minutes.

  • Stir in the veg and simmer for 5 minutes. Add the noodles. Heat through. Season. Add chilli, ginger, fresh coriander and lime wedges, to serve.