Thai-style chicken & rice noodle broth

Name: Thai-style chicken & rice noodle broth | Asda Good Living
Total time: 35 min
Yield: 4
Cuisine: Thai
Ingredients: 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

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

By Asda Good Living,21st September 2015

(2 votes)

Cook: 35 Mins

Serves: 4

Price: £2.42 per serving

Nutritional Information

Each 411g serving contains

Energy
1167kj
279kcal

14%

Fat
11.5g

Med
16%

Saturates
7.0g

Med
35%

Sugars
4.5g

Low
5%

Salt
1.64g

High
27%

of your reference intake.
Typical energy values per 100g:
284kj/68kcal

Ingredients

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

Method

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.