Hot and sour Thai chicken broth… The perfect way to start the week with this super fresh and seriously healthy dish. Ready in under 30 minuttes and full of flavour. This is a variation on a Jamie Oliver recipe, with a few added extras. The original recipe from Jamie Oliver is in the link here.
The Aromatics
Juicy chicken breast meat in a hot and zingy Thai broth, scented with citrus flavours of ginger, lemongrass and lime, fresh coriander and fiery chili in a flavoursome stock. All complete with crunchy bean sprouts, soft silken tofu, chestnut mushrooms and vibrant green broccoli on a bed of egg noodles.
Soul Food
This is the sort of dish I refer to as soul food, you just know that with every mouthful it is doing you some good. It’s packed full of protein, nutrients and flavour. What’s more is it is quick to make with very little fuss leaving no excuse not to get to the gym.
Pimp up Your Dish
What I love about this dish is the versatility of it. Once you have the aromatic broth cooked you really can add anything you want such as; prawns, pak choi, grilled salmon, spinach leaves or even Asian style turkey meatballs! Furthermore, you can make it as spicy or as zingy as you wish, the broth in combination with the fresh crisp toppings. Such as, coriander, chilli and spring onion and lime really add a huge punch of Thai style flavour.
If you wish to make my version of this dish then please check out the recipe below.
Enjoy!
Hot and sour Thai Chicken broth
Hot and sour Thai Chicken broth… Juicy chunks of chicken breast in a hot and zingy Thai broth scented with citrus and aromatic flavours of lemongrass and lime, ginger, fresh coriander and fiery chill in a flavoursome stock. All complete with crunchy bean sprouts, soft silken tofu, chestnut mushrooms and vibrant green broccoli on a bed of egg noodles.
Ingredients
- 2 shallots
- Thumb size piece of ginger (or 1 cube of frozen grated ginger)
- 2-3 fresh red chilies
- Handful of coriander leaves
- 1 bunch spring onions
- 2 Chicken breasts
- Vegetable or groundnut oil
- 2 litres Chicken stock
- Fish sauce
- 3 Fresh limes
- Handful of beansprouts
- One broccoli head cut into small florets
- 1/2 punnet of chestnut mushrooms
- cubes of silken tofu (as much or as little as you wish
- 2 servings of egg noodles
Directions
- Step 1 Peel and finely dice the shallots, then remove the outer leaves from the lemongrass, gently crush the lemongrass stalk before finely chop the remainder.
- Step 2 Peel and finely grate the ginger and garlic, and finely slice the chilies. Pick the coriander leaves and finely chop the stalks, then trim and shred the spring onions and set aside. Next, cut the chicken into bite-sized chunks or thin strips and place in to the side away from the other ingredients.
- Step 3 Gently sweat the shallots in a splash of oil until soft. Add in the lemongrass, ginger and garlic, and cook for 1 minute. Add the stock, sliced mushrooms and most of the chili and bring up to the boil for a few minutes then allow to simmer.
- Step 4 Add the chicken and simmer for about 8 minutes or until the chicken is cooked through. Once cooked add the broccoli florets and cubed tofu and allow to cook for a further 5 minutes. Add a splash of fish sauce and squeeze in the lime juice. (I like my broccoli quite firm but you can always pre-steam or boil it first of you prefer a softer texture).
- Step 5 Whilst the chicken and the broccoli cook, place the noodles in a pan and cook as per the instructions on the packet, when cooked drain the noodles and potion into bowls, (if using rice noodles this step is super quick!).
- Step 6 Taste the broth and add more fish sauce, lime juice or chili as needed. At the last minute, add the coriander, beansprouts and spring onions, then divide the chicken broth between bowls over the noodles and Enjoy!
*Cheats tip: This dish is super quick to make, pre-cooked chicken or ready cooked prawns speed this dish up no end! In addition, ready chopped lemongrass, ginger and garlic can be bought from the supermarket brands such as ‘Very Lazy’ link below:
http://www.verylazy.com/
Thank you for following my blog. I look forward to reading yours.
You’re more than welcome. I look forward to reading your posts… can’t wait to read about the black soya beans… I’ve never come across these!
Love the looks of this recipe and thanks for the blog follow
Love the flavors in this recipe!