January 23, 2017
Dinner, Main Dish, Soups/Stews,
Poultry, Chicken, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Stove Top, Gluten-Free, Low Fat, No Eggs, Non-Dairy, Sugar, Boneless Pieces more
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"From Super Food Ideas September 2016. Note for a richer soup, add a 270ml can of coconut cream and the stock in step"
Place noodles in a heatproof bowl, cover with boiling water and stand for 8 minutes or until softened but still slightly firm.
Meanwhile, place paste, stock and 2 cups water in a large saucepan (see note in intro) and bring to the boil over high heat and add lemongrass, ginger and lime leaves and then reduce heat to medium low.
Meanwhile, cut gai lan stems from leaves and cut stems into 5cm lengths, cutting any thick stems into quarters and coarsely shred leaves.
Add gai lan stems to soup and cook for 4 minutes or until tender and then stir in sugar, fish sauce, chicken and gai lan leaves into the soup and cook for 2 minutes or until chicken is cooked through and remove from the heat and stir in lime juice.
Drain noodles and divide noodles and stock mixture among bowl and top with chilli, if using and coriander.
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