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Coconut broth with noodles and chargrilled chicken
- Prep time:
- 15 mins
- Cook time:
- 35 mins
- Serves:
- 2
Paul Merrett adds seasonal vegetables to his Asian broth – this recipe is full of springtime produce, but substitute others during the rest of the year
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Ingredients
- 1 green chilli, roughly chopped
- 1 clove Garlic, roughly chopped
- 1 knob Ginger, finely sliced
- oil, for frying
- 1/2 tsp Turmeric
- 1/2 tsp ground Coriander
- 1/2 tsp ground Cumin
- 1/2 tsp Garam masala
- 100ml coconut milk
- 50g coconut cream
- 300ml chicken stock
- 1-2 Chicken breast
- 2 blocks medium egg noodles
- 1 head Broccoli
- 3 stems purple sprouting broccoli
- 2 Spring onions
- 5 Wild garlic
- 15 spinach leaves
- 1 splash Soy sauce
Method
1. Pound together the chilli, garlic and half the ginger using a pestle and mortar. Heat a slick of oil in a frying pan and cook the mixture until aromatic.2. Add all the spices and heat through. Stir in the coconut milk, coconut cream and chicken stock. Simmer for 20 minutes to cook and reduce.
3. Meanwhile cook the chicken breast on a hot griddle for 6-8 minutes on each side, or until cooked through. Leave to rest for 5 minutes, then slice.
4. Cook the noodles following packet instructions and drain.
5. Stir-fry the vegetables in a wok until tender, finishing with a few splashes of soy sauce and the remaining ginger.
6. Put the noodles into serving bowls with the stir-fried vegetables and chicken slices on top. Pour over the coconut sauce.
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Latest Comment
View all comments (4)I will cook this again and again, it is quick easy and sooooooo tasty. I cooked this for a dinner party and it went down a storm. I loved it
Absolutely beautiful. I used mangetout and asparagus too and it was delicious. I'll definately be making it again!
This a brilliant, really fresh
I absolutely loved it, very easy to cook and follow. I changed it by using a half a dried green chilli and used pak choi, mange tout with spring onions because that is what I had in the fridge. Very tasty indeed and easy.