Ingredients
16 total- 2 stalks lemongrass, ends bashed
- 6 lime leaves
- 5 cm of piece ginger, roughly sliced
- 1 medium chicken (approx. 1.5kg)
- 1 red chilli, left whole but pierced
- 1 garlic bulb, sliced widthways
- 250 g of sugar snaps
- 200 g of rice noodles
- 240 g of baby pak choi, halved lengthways
- 2 tbsp of olive oil
- 100 g of roasted peanuts, roughly chopped
- 100 g of baby king oyster mushrooms
- 250 g of shiitake mushrooms, roughly torn
- 4 tsp of chilli oil (or more, to taste)
- 1 small handful coriander, leaves picked
- 1 small handful mint, leaves picked
Method
5 stepsStep 1
Pour in 3L homemade stock (see link in intro) into a large stockpot, add the lemongrass, lime leaves, chilli, garlic, ginger and chicken, and place on a medium-high heat. Bring almost to the boil; turn the heat to low, cover and simmer for 2 hrs, cracking the lid to let the steam escape if needed. Turn off the heat and leave to rest for 1 hr.
Step 2
Remove the chicken to a plate and shred the meat, discarding the skin and bones. Strain the broth into a clean saucepan. Discard the boiled ingredients.
Step 3
Cook the noodles in the broth as per pack instructions, adding the pak choi and sugar snaps for the final 5 mins.
Step 4
Fry the mushrooms in the oil over a high heat for a few mins. Add to the broth.
Step 5
Serve, topped with shredded chicken, peanuts, herbs and a drizzle of chilli oil.