| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Meats, Seafood |
|
|
4 |
Servings |
INGREDIENTS
| 600 |
|
Coconut milk |
| 2 |
|
Chicken breasts, boneless |
|
|
and |
|
|
skinned |
| 2 |
t |
Lemon zest, grated |
| 2 |
|
Lemon grass stalks, finely |
|
|
chopped |
| 2 |
|
Spring onions, finely |
|
|
chopped |
| 2 |
|
Fresh chillies, finely diced |
| 1 |
|
Lime, juice of |
| 2 |
T |
Fish sauce |
| 2 |
T |
Coriander leaves, chopped |
| 60 |
g |
Coconut, toasted |
|
|
Noodles |
| 600 |
|
Chicken stock |
INSTRUCTIONS
Combine the chicken stock and coconut milk in a large saucepan and
bring to the boil. Add the chicken pieces and lemon grass and zest,
reduce the heat and simmer for 12-15 minutes. Add the spring onions
and chillies. Stir in the lemon juice and fish sauce, add the noodles.
Cook until the noodles are just soft and serve immediately. Garnish
with plenty of coriander and toasted coconut shavings. DISCLAIMER(c)
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