Thai Chicken Broth
Ben and Mike make a deconstructed Thai chicken broth recipe, that is both delicious and a bit healthy!
- 400 Other chicken mince
- 400 grams chicken stock
- 1 milliliter Thai red curry paste
- 1 handful button mushrooms
- 1 bunch fresh coriander, finely chopped
- 1 handful cherry tomatoes
- 1 lemongrass stalk
- 300 straight to wok rice noodles
- 1 red chilli
- 1 handful bean sprouts
- 3 kaffir lime leaves
- 1 lime
- 1 tablespoon brown sugar
- 2 sprig fresh coriander
- 1 splash Fish sauce
- 400 milliliters coconut milk
- Preheat the oven to 180°C.
- Beat the chicken mince together with the curry paste, chopped coriander and a pinch of salt. Roll the mixture into golf-ball sized balls using wet hands. Place onto a non-stick baking tray. Bake in the oven for 10 minutes until the chicken balls are cooked through.
- Bash the lemongrass and chilli with the back of a knife to bruise and release flavour. Throw the lemongrass, chilli, lime leaves, sugar, and fish sauce into a saucepan and pour over the chicken stock and coconut milk.
- Boil the broth then turn down to a simmer and cook for 6-8 minutes. cut the mushrooms and tomatoes in half. Add them to the broth for another 3-4 minutes.
- Scoop the lemongrass, chilli and lime leaves from the broth and pour into your serving jug.
- Place the noodles, bean sprouts, coriander and wedges of lime into separate bowls and bung on the table for people to help themselves.
- Pile up the cooked meatballs to take to the table and let everybody fill their bowls with as many noodles, beansprouts and meatballs as they like before pouring over the broth and finishing with a sprinkle of coriander and wedge of lime.